Recipe from "Land O Lakes, Treasury of Country Recipes"
Makes 3 dozen (I only got 2 dozen, but I wanted to make sure the shells were thick enough and wouldn't break on removal)
1/2c butter, softened
1 tsp almond extract
1 3/4 c flour
Preheat oven to 400. Combine tart shell ingredients, beat at med speed till crumbly (2-3 min). Press 1 Tbsp of the mixture into mini muffin pans and form shells. Bake for 7-10 min or until very lightly browned. Remove from oven. Reduce temp to 350.
1 c. powdered sugar
1/2 c. butter
1/3 c. dark corn syrup
1 c. chopped pecans
(I also added 1/4 tsp of vanilla and a dollop of bourbon)
pecan halves to top
Combine everything except the nuts of the filling ingredients in a saucepan. Cook over med heat, stirring occasionally till comes to full boil (4-5 min). Remove from heat, stir in chopped pecans. Spoon into baked shells. Top with pecan half. Bake for 5 min. Cool and remove.