Ingredients

2 3-ounce packages cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon lemon juice
1 tablespoon bourbon
1 teaspoon vanilla extract
Pinch salt
2 pinches pumpkin pie spice

Directions

Preheat oven to 350°F.1

Mix cream cheese and butter with an electric mixer on low speed until blended. Add flour and continue mixing until all ingredients are incorporated and a soft dough forms. Cover dough and refrigerate for 1 hour.

Grease a 24-count mini muffin tin with shortening. For best results, use shortening rather than a non-stick spray.

Remove dough from refrigerator. Separate into 48 pieces. Roll each piece into a ball with hands. Place 24 of 48 balls into the muffin tin, and press until base & sides are covered and a cup is formed. Set remaining 24 balls aside and use for second batch.

To prepare filling, mix butter and sugar with electric mixer on low speed. Add remaining ingredients – except pumpkin pie spice- and mix until well blended.

Pour half of batter, evenly, into 24 prepared tassie cups. (Refrigerate extra batter until ready for use.) Dust the tops of each tassie with a little sprinkling of pumpkin pie spice.

Bake for 20-25 minutes or until set. Cool in pan 5 minutes before removing.

When first batch of tassies are cooled and removed, re-grease muffin tin and add remaining batter. Bake as directed.