Instructions: Soften butter and cream cheese; beat well. Add flour; mix well. Chill overnight. With rolling pin, roll dough on floured surface until very thin.

Cut into circles with biscuit cutter. Place circles in muffin tins.

Sprinkle a few nuts into unbaked pastry-lined muffin tins. Mix Karo, sugar, eggs and vanilla, beating well. Spoon into shells. Bake at 325 for 20 minutes.

Makes 10 dozen in miniature muffin pans.

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