| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookie | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Butter |
| 3/4 | c | Sifted confectioner's sugar |
| 2 | tb | Evaporated milk |
| 1 | ts | Vanilla |
| 2 | c | Sifted flour |
| 1/2 | pk | Caramels (about 28) |
| 1/4 | c | Evaporated milk |
| 1/4 | c | Butter |
| 1 | c | Sifted confectioner's sugar |
| 1 | c | Chopped pecans |
| 1 | pk | (6-oz) semi-sweet chocolate morsels |
| 1/3 | c | Evaporated milk |
| 2 | tb | Butter |
| 1 | ts | Vanilla |
| 1/2 | c | Sifted confectioner's sugar |
INSTRUCTIONS
FILLING ICING Cream butter and sugar well. Add milk. Blend rest of ingredients. Mix thoroughly. Chill if necessary for easier handling. Roll out dough half at a time and cut in 2-inch squares. Place on ungreased cookie sheet. Bake at 325 for 12-16 minutes or until lightly browned. Cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon icing and decorate with pecan half. Filling: Combine caramels and milk in top of double boiler and melt, stirring occasionally. Remove from heat and add other ingredients. Icing: Combine morsels and milk and melt on low heat. Remove from heat and add other ingredients. MRS EDITH SCHELL MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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