Spirited Pecan Tassies

[nverland]

Spirited Pecan Tassies

Ingredients
½ c butter, unsalted
3 oz cream cheese
1 c all-purpose flour
¼ tsp salt
1 egg
¼ c dark corn syrup
½ c dark brown sugar
2 Tbsp bourbon (Jack Daniel’s preferred)
2 Tbsp butter, melted
1 c chopped pecans

Directions
1 Heat oven to 350F. You will need mini muffin tins that have a 1 tablespoon capacity cup size. In mixing bowl, cream butter and cream cheese until blended. On low speed, beat in flour and salt forming a dough.
2 Divide dough into 1-inch balls (rounded teaspoonfuls); press the dough over the bottom and up the sides of each cup. Place the dough-lined tins in the refrigerator while preparing the filling.
3 In medium bowl, combine egg, corn syrup, brown sugar, bourbon and melted butter; blend well. Stir in pecans. Spoon 1 teaspoon of filling into each pastry shell. Bake 18 to 20 minutes or until set. Cool in pan on rack. Using a small knife gently lift tassies from pan.