1 c. Bluebonnet butter
1 (8 oz.) cream cheese
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, well beaten
2/3 c. Karo dark syrup
3/4 c. white sugar
1/2 tsp. vanilla
2 tbsp. melted butter
1 c. chopped walnuts

Cream butter and cream cheese. Mix flour, baking powder and salt. Add to creamed mixture. Mix and shape into balls. Set for 4 hours or overnight in refrigerator with wax paper over top.

For filling: Mix eggs, syrup, white sugar, vanilla and butter.

Divide dough into 4 quarters, making 12 balls out of each quarter. Place in tassy pans (2 inch) cups making a cup of each ball. Sprinkle a few walnuts on bottom of each cup, then some of the liquid, then a few more nuts. Bake 15-20 minutes at 350 degrees. T hen turn heat to 250 degrees for another 10 minutes.