50+ Friends Club Cookbook -- Cookies and Desserts -- Midnight Delights

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Midnight Delights

From the Kitchen of: Koala

2/3	C	Boiling water
2	tsp	Instant coffee granules
1-3/4	C	All purpose flour
1/3	C	Cocoa
1/4	C	Granulated sugar
	dash of	Salt
3/4	C	Butter, cut into small pieces
2	C (12 oz)	Semisweet chocolate morsels, melted
2/3	C	Granulated sugar
2	tbsp	Butter, melted
2	tbsp	Milk
2	tsp	Coffee flavored liqueur OR strong brewed coffee
2	lg	Eggs
1/2	C	Chopped pecans OR walnuts
1/2	C	Whipping cream
1	tbsp	Powdered sugar

Combine water and instant coffee granules, stirring well; cool. Reserve 2 teaspoons.
Combine flour and next 3 ingredients; cut in butter with a pastry blender (or 2 knives) until the mixture is crumbly. Sprinkle remaining coffee mixture, 1 tablespoon at a time, evenly over flour mixture and stir with a fork until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 2 or 3 times. Wrap in waxed paper, and refrigerate at least 1 hour.
Shape dough into 3/4 inch balls; press into lightly greased miniature (1 3/4-inch) muffin pans using a tart tamper or back of spoon. Cover and chill slightly.
Combine melted chocolate, 2/3 cup granulated sugar, and next 3 ingredients, stirring until smooth; stir in eggs and chopped pecans. Spoon 1 rounded teaspoonful mixture into each tart shell.
Bake at 350 degrees for 20 minutes. Cool pans on wire racks 15 minutes; remove from pans, and cool completely on wire racks.
Combine reserved 2 teaspoons coffee, whipping cream and powdered sugar; beat at medium speed with an electric mixer until soft peaks form. Pipe or dollop a small amount onto each tart just before serving. Makes about 4 dozen.

Bake and freeze up to 3 months. Dollop with whipped cream mixture before serving.