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

Preheat oven to 400 degrees. Mix butter and sugar; stir in egg yolks, extract and flour. Press evenly in tart shells or muffin cups. Bake at 400 degrees for 8-10 minutes. 1/2 c. dark Karo syrup 1 c. powdered sugar 1 c. chopped pecans

In medium saucepan, bring to boil the butter, syrup and sugar; stir in pecans, spoon into baked tart shells. Top with pecan half. Bake at 350 degrees for 5 minutes.