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BLUEGRASS CHOCOLATE TARTS 
1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 c. all purpose flour
Pinch of salt
2 tbsp. bourbon
1 c. semisweet chocolate morsels
1 c. chopped pecans
Tart Shells

Cream butter and sugar; add eggs, mixing well. Add flour, salt and bourbon, stirring until blended. Stir in chocolate morsels and pecans. Spoon mixture into Tart Shells, filling 3/4 full.

Bake at 350 degrees for 25 minutes or until lightly browned. Yield: 6 dozen.

TART SHELLS:

3 c. all purpose flour
3 (3 oz.) pkg. cream cheese, softened
1 1/4 c. butter, softened

Combine all ingredients; stir until blended. Shape dough into 72 balls; chill. Place in greased miniature 1 3/4 inch muffin pans, shaping each ball into a shall. Yield 6 dozen.

To Freeze: Bake as directed; let cool. Place shells in freezer container; cover and freeze up to 2 weeks. To serve, let thaw.

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