1 c  Butter
1 pk (8 oz) Cream Cheese
1/2 ts Salt
2 c  Unsifted all-purpose flour
1    Egg yolk
2 ts Cream or milk

Beat butter, cheese and salt together in a mixer until completely smooth
and blended. Work in flour to a smooth dough. (You can use a mixer for
this step, too, but results are superior if you work in the flour with your
fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8
X 6 inch rectangle. Chill overnight. (You can chill it several days before
using). Remove from refrigerator 8 to 10 minutes before rolling. (Many
recipes suggest a 30 minute wait before rolling dough, but its easier to
handle when rolled as cold as possible). Divide dough for ease in rolling
and to insure cold dough.

Keep unrolled portion in refrigerator until ready to use. Roll on floured
pastry cloth with floured rolling pin or between two sheets of waxed paper.
The former is easier, in my opinion, and I find absolutely no sticking when
I use a pastry cloth and covered pin. I first rub cloth and pin well with
flour, then shake out excess. When using waxed paper, loosen it on both
sides of pastry several times as you roll.

Shape as directed in specific recipes and chill before baking. Brush tops
(only) of all pastries with egg yolk beaten with cream. Bake in moderate
oven (350 degrees) unless otherwise specified.