Mix cream cheese, butter and sugar until well blended.
Add flour in small amounts until incorporated.
On a lightly floured surface, shape dough into a roll approx 2 inches in diameter.
Wrap in wax paper and then plastic wrap and chill over night or until very cold. Slice thin with sharp knife and place onto cookie sheets lined with parchment paper. Bake 10-15 minutes, watch closely after 10 minutes to avoid overbaking. Cookies are done when edges are lightly browned.