1/2 c. butter
1 c. flour
1 (3 oz.) cream cheese

Mix butter and cream cheese, add sifted flour (sift after measuring), divide into 24 balls (size of walnut or smaller).

Pat the dough into mini-muffin pans. Put 1/2 teaspoon pecans in holes. Fill about 3/4 full with syrup.

SYRUP:

1 egg
1/2 c. brown sugar
1/2 c. white Karo
1/2 tsp. vanilla

Mix well; not with mixer. Bake tarts at 350 degrees for 30 minutes.