Makes rich, chewy bite-size treats with a flavor similar to pecan pie.

1 recipe sugar cookie dough
2 lg. eggs
1 1/2 c. firmly packed brown sugar
2 tsp. butter, melted
2 tsp. vanilla
2 c. pecans, coarsely chopped

Preheat oven to 350 degrees.

CRUST: Prepare sugar cookie dough. Roll out on a lightly floured surface, no more than 1/8 inch thick. Cut out dough with 2 1/2 inch round cutter. Gently press circles in mini-muffin pans.

FILLING: Lightly beat eggs in mixing bowl. Add sugar, butter and vanilla; beat well. Stir in pecans. Spoon pecan filling (a scant tablespoons) into cookie-lined mini-muffins. Bake until crust is lightly browned, approximately 15 minutes. Cool tartlets in pan 5 minutes; release. Cool to room temperature.

CHOCOLATE TARTLETS:

1 recipe sugar cookie dough
3/4 c. finely chopped walnuts
1 c. semi-sweet chocolate chips, grated
2 eggs
1 tsp. instant coffee powder
1/4 tsp. vanilla
1/2 c. sugar

Preheat oven to 350 degrees. For crust, see pecan crust above.

FILLING: Grind nuts and chocolate fine (food processor or blender works well). Set aside. Beat eggs until thick and pale in color, approximately 5 minutes. Add coffee, vanilla and sugar; mix on low speed until blended. Gradually beat in ground chocolate-nut mixture. Spoon filling (a scant tablespoons) into cookie-lined mini-muffins. Bake until crust is lightly browned, approximately 15 minutes. Cool 5 minutes; release. Cool to room temperature.

Yield: Approximately 4 dozen tartlets.