3/4 c Butter
3/4 c Sifted confectioner’s sugar
2 tb Evaporated milk
1 ts Vanilla
2 c Sifted flour
FILLING
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
-ICING-
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
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,
Yields
1 Servings
