Ingredients

Pastry Cups:
1 c. all-purpose flour
1/4 c. cornmeal
1/2 c. butter or margarine
1 package cream cheese

Pecan Filling:
1/2 c. brown sugar
1/4 c. dark corn syrup
2 tbsp. bourbon
1 tbsp. butter or margarine
pinch of salt
c. pecans
1 large egg

Directions

Preheat oven to 350 degrees F. On waxed paper, combine flour and cornmeal. In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Reduce speed to low; gradually beat in flour mixture until crumbly. Lightly knead dough until it holds together; shape into a ball.

Divide dough into 24 equal pieces. With fingertips, gently press each piece of dough evenly onto bottom and up sides of twenty-four 1 3/4″ by 1″ nonstick miniature muffin-pan cups. (If nonstick pan is not available, grease cups.)

In medium bowl, with wire whisk or fork, mix sugar, corn syrup, bourbon, butter, salt, and egg until blended. Stir in pecans. Spoon about 1 tablespoon filling into each pastry cup.

Bake 25 minutes or until filling is set and edges of crusts are golden. With tip of knife, gently loosen tassies from pans and transfer to wire rack to cool completely. Store tassies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.