Crust:

3 sticks butter
1 (8 oz.) package cream cheese
3 cups flour

Soften butter and cream cheese; beat well. Add flour; mix well. Chill overnight. With rolling pin, roll dough on floured surface until very thin.

Cut into circles with biscuit cutter. Place circles in muffin tins.

Filling:

1 cup chopped pecans
1 cup white Karo corn syrup
1 cup sugar
3 eggs
1 teaspoon vanilla

Sprinkle a few nuts into unbaked pastry-lined muffin tins. Mix Karo, sugar, eggs and vanilla, beating well. Spoon into shells. Bake at 325°F for 20 minutes.

Makes 10 dozen in miniature muffin pans.