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CATEGORY CUISINE TAG YIELD
Dairy Cookie 18 Servings

INGREDIENTS

3/4 c Butter
3/4 c Sifted powdered sugar
1 t Vanilla
2 T Evaporated milk
1/4 t Salt
2 c Sifted flour
1/2 c Light caramels
1/4 c Evaporated milk
1/4 c Butter
1/4 t Vanilla
1 c Sifted powdered sugar
1 c Pecans, chopped
1 c Semisweet chocolate chips
1/4 c Evaporated milk
2 T Butter
1 t Vanilla
1/2 c Sifted powdered sugar

INSTRUCTIONS

From: pgl@iglou.com (Don Thomas)  Date: Thu, 2 Mar 1995 21:00:36 GMT
Cookies: Cream butter, gradually  add powdered sugar, creaming well.
Add vanilla, milk and salt; mix  well. Blend in flour. mix thoroughly.
Roll out dough, half at a  time, to 1/8" thickness. Cut in 3" circles.
Place on ungreased  cookie sheet. Bake at 325 degrees for 12-15
minutes, or until lightly  browned. Cool.  Caramel Filling: Combine
caramels and milk in top of a double boiler.  Heat until caramels are
melted, stirring occasionally. Remove from  heat. Add butter, vanilla
and sugar. Mix well. Stir in pecans. Keep  over hot water. Spread on
cooled cookies.  Chocolate Icing: Melt chocolate pieces with evaporated
milk over low  heat. Remove from heat. Stir in butter, vanilla and
sugar. Drizzle  icing over caramel.  REC.FOOD.RECIPES ARCHIVES
/COOKIES  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 349
Calories From Fat: 167
Total Fat: 19.5g
Cholesterol: 33mg
Sodium: 44.7mg
Potassium: 70.9mg
Carbohydrates: 43.3g
Fiber: 1.5g
Sugar: 26.2g
Protein: 3.1g


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