Boozy Bourbon-Pecan Tassies

Ingredients

• 1 cup all-purpose flour
• 3 ounces cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1/2 teaspoon fine sea salt
• 2/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/4 cup bourbon
• 1 large egg
• 1 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup chopped raw pecans
• 24 pecan halves
• Flaky sea salt, for serving

Steps

1. Combine flour, cream cheese, butter, and fine salt in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until a moist, crumbly dough forms, about 30 seconds.
2. Divide dough into 24 pieces; roll into balls. Press each ball into bottoms and up sides of the cups of a mini muffin pan, making sure dough comes up a little over the edges of the cups. Cover with plastic wrap and freeze until firm, about 15 minutes. Preheat oven to 350°F.
3. Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container). Add bourbon, egg, melted butter, vanilla, and fine salt; whisk to combine. Divide chopped pecans evenly among dough cups. Pour filling evenly into cups. Top each with a pecan half.
4. Bake in preheated oven until crusts are golden brown, 30 to 35 minutes. While tassies are still warm, invert pan onto a wire rack to release tassies. Turn them right side up and let cool completely. Top with flaky salt, if desired.