1In a large bowl with electic mixer at medium speed, beat softened butter and cream cheese until fluffy, stir in flour until dough forms. Cover dough and refrigerate for 1 hour.
2Preheat oven to 375. Divide dough into fourths on floured surface. Shape each 4th into a smooth ball. Divide into 12 smaller balls.
3In mini-muffin pan cup, place one ball of dough. Press on bottom and up sides of each cup. Repeat with remaining dough. Fill pastry lined muffin cups with pecan mixture (directions below). Bake 20 to 25 minutes or until lightly browned. Cool tarts in pan. Store in an airtight container at room temperature.
4Southern Pecan Pie Filling:
Mix well in a mixing bowl, the melted butter, beaten eggs, karo syrup, sugar, vanilla and pecan pieces.