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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