These cookies are a little labor intensive but are really good – sort of mini pecan pies.

Dough Ingredients:

• ½ c unsalted butter
• 3 oz cream cheese
• 1 c flour
• baking spray

Filling Ingredients:

• ¾ c light brown sugar, firmly packed
• ¾ c pecans, toasted and chopped
• 1 egg
• 2 Tab unsalted butter, room temperature
• 1 tsp vanilla extract
• 2 Tab bourbon (sour mash if possible)

Dough Directions:

1. Preheat the oven to 350 °.
2. Spray 36 mini muffin pans.
3. Cream the butter and cream cheese with an electric mixer.
4. Add flour and beat just until dough comes together; do not overmix.
5. Divide the dough into 36 pieces and roll into balls.
6. Place on a plate or in a zip-top bag and refrigerate for about 2 hours.
7. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.

Filling Directions:

1. Mix together the brown sugar, egg, butter, bourbon and vanilla extract with a spoon.
2. Divide pecans among the mini muffin cups.
3. Evenly divide the filling between the mini muffin cups.
4. Bake for 20 to 25 minutes or until the tops are set and cracked slightly.
5. Cool in the muffin cups on a cooling rack.
6. The tassies can be stored in an airtight container at room temperature.

Serves: 36 Tassies

Source: Brown Eyed Baker (Recipe adapted from an old firehall ladies auxiliary cookbook)