Ingredients
3/4 cup butter
3/4 cup powdered sugar, sifted
2 tbsp. evaporated milk
1 tsp. vanilla
1/4 tsp. salt
2 cups all purpose flour

Directions
Cream butter and gradually add the powdered sugar. Add evaporated milk, vanilla and salt, then mix well. Blend in flour and mix thoroughly. Chill so that the dough will be easier to handle. Roll out dough, half at a time, on a floured surface to a 12x8 inch rectangle. Trim sides. Cut into 2 inch squares. Place on ungreased cookie sheets.

Bake at 325 degrees for 12 to 16 minutes or until lightly browned. Cool.

Spread 1 teaspoonful filling on each cookie. Top with 1/2 teaspoon of icing. Decorate with a pecan half if desired.

Caramel Filling

Ingredients
1/2 lb. caramels
1/4 cup evaporated milk
1/4 cup butter
1 cup powdered sugar, sifted
1 cup pecans, chopped

Directions
Using a double boiler, combine caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat and add butter, powdered sugar and pecans.

Chocolate Icing

Ingredients
1 cup semisweet chocolate pieces
1/3 cup evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 cup powdered sugar, sifted

Directions
Melt chocolate and evaporated milk over low heat. Remove from heat. Stir in butter, vanilla and powdered sugar.

Makes 3 to 4 dozen cookies.