2 sticks (1 c.) butter
2 (3 oz.) pkg. cream cheese
2 c. sifted flour

Filling:

3 eggs
1 c. dark Karo
1 tsp. vanilla
1/2 c. sugar

Soften butter and cream cheese at room temperature. Mix well with wooden spoon; add flour gradually blending well after each addition. Refrigerate for 1 hour for easier handling. Pinch off dough and form into approximately 1 1/4-inch balls. Press each ball into 1 3/4-inch muffin pans, lining bottom and sides evenly. Put 1/2 teaspoon nuts in each tassie. Beat eggs well but still foamy. Add vanilla and dark Karo and sugar; mix very well. Pour filling into each tassie about 3/4-inch full.

Bake at 350°F for 20 minutes. Reduce heat to 250°F and bake 15 minutes more. Let set 5 minutes after removing from oven. Cut around each tassie with sharp knife. Remove from pans while still warm.

Makes 48.