3 pk (3-oz) cream cheese
3 Sticks butter
3 c Flour
1 c Chopped pecans
1 c White Karo corn syrup
1 c Sugar
3 Eggs
1 ts Vanilla
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.
MRS WARREN SIMS (DELIA)
POPLAR GROVE, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings