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| 3/4 Tasse | butter |
| 3/4 Tasse | Sifted confectioner's sugar |
| 2 Esslöffel | milk evaporated |
| 1 Teelöffel | vanilla |
| 2 Tasse | sifted flour |
| 1/2 Packung | Caramels (about 28) |
| 1/4 Tasse | milk evaporated |
| 1/4 Tasse | butter |
| 1 Tasse | Sifted confectioner's sugar |
| 1 Tasse | pecans chopped |
| 1 Packung | (6-oz) semi-sweet chocolate morsels |
| 1/3 Tasse | milk evaporated |
| 2 Esslöffel | butter |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Sifted confectioner's sugar |
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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,
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