Ingredients

8 tablespoons butter, divided
5 ounces cream cheese, softened
1½ cups all-purpose flour
1½ cups turbinado sugar
2 large eggs
1 tablespoon praline liqueur or bourbon
¼ teaspoon salt
1⅓ cups pecans, coarsely chopped

Directions

In the work bowl of a food processor, combine 6 tablespoons butter, cream cheese, and flour. Pulse until mixture resembles coarse crumbs. On a lightly floured surface, knead until mixture Preheat oven to 325°. Spray 3 (12-cup) mini muffin tins with nonstick cooking spray, and set aside.

In a medium bowl, using an electric mixer on medium speed, mix remaining 2 tablespoons butter with sugar. Add eggs, liqueur, and salt; beat until smooth. Stir in pecans.

Divide dough into 36 equal pieces (about 1 heaping teaspoon each). Roll each piece into a ball, and flatten into a small circle. Press into prepared mini muffin cups. Place 1 heaping teaspoon pecan mixture into each cup.

Bake until tops are puffed and golden brown, 20 to 25 minutes. Cool completely in pans.