1/2 c. butter
1/2 c. sugar
2 egg yolks
1 tsp. almond extract
2 c. sifted flour

Mix butter and sugar. Stir in egg yolks, almond extract and flour. Press into tiny tart shells or muffin cups. Bake at 400 degrees for 8 to 10 minutes.

Bring to a boil: 1/2 cup butter, 1/3 cup dark Karo syrup and 1 cup powdered sugar. Stir in 1 cup chopped pecans. Spoon into shells. Top with pecan halves. Bake at 350 degrees for 5 minutes. Makes 4 dozen.