1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon almond extract
2 cups flour
2 egg yolks
Combine the butter, sugar, almond extract and flour. Stir in the egg yolks and mix well. Divide evenly and press into tiny tart shells or small muffin tins. Bake at 400 degrees for 8 to 10 minutes until light golden brown.
Filling
1/2 cup butter or margarine
1/3 cup dark Karo syrup
1 cup confectioner sugar
1 cup chopped pecans.
48 half pecans
In a small saucepan; combine the butter, Karo syrup and confectioner sugar. Bring to a boil. Remove from the heat and stir in the pecans. Spoon evenly into the shells and top with half a pecan. Return to oven and bake at 350 degrees for 5 minutes, or until filling firms. Cool and remove for muffin tins.
Makes 4 dozen.