Cut butter and cream cheese into flour and salt with pastry blender.

When these ingredients are well blended, wrap the dough in foil and refrigerate for at least 12 hours.

In readying for use, roll to 1/8-inch thickness, adding as little flour as possible.

To use as tarts, form pastry over inverted muffin tins and bake at 450° for about 12 minutes.

To use as turnovers, pat or roll it until thin. This is a matter of taste-about 1/4 inch for biscuit dough, 1/8 inch for Vienna pastry dough. Cut 3 x 3-inch squares, or cut into rounds. Place on each piece of dough as much filling as will fit. Moisten the edges, fold over and pinch together with a fork. Place the triangles or crescents in a pan. Brush lightly with: soft butter

To use as wafers, roll and cut the dough into rounds or put it directly into a cookie press without rolling. Before baking, dot with sesame or poppy seed. Bake 8 to 10 minutes at 450°.