COOKIES
3/4 c Butter
3/4 c Sifted powdered sugar
1 ts Vanilla
2 tb Evaporated milk
1/4 ts Salt
2 c Sifted flour
CARAMEL FILLING
1/2 c Light caramels
1/4 c Evaporated milk
1/4 c Butter
1/4 ts Vanilla
1 c Sifted powdered sugar
1 c Pecans; chopped
CHOCOLATE ICING
1 c Semisweet chocolate chips
1/4 c Evaporated milk
2 tb Butter
1 ts Vanilla
1/2 c Sifted powdered sugar
From: pgl@iglou.com (Don Thomas)
Date: Thu, 2 Mar 1995 21:00:36 GMT
Cookies: Cream butter, gradually add powdered sugar, creaming well. Add
vanilla, milk and salt; mix well. Blend in flour. mix thoroughly. Roll out
dough, half at a time, to 1/8″ thickness. Cut in 3″ circles. Place on
ungreased cookie sheet. Bake at 325 degrees for 12-15 minutes, or until
lightly browned. Cool.
Caramel Filling: Combine caramels and milk in top of a double boiler. Heat
until caramels are melted, stirring occasionally. Remove from heat. Add
butter, vanilla and sugar. Mix well. Stir in pecans. Keep over hot water.
Spread on cooled cookies.
Chocolate Icing: Melt chocolate pieces with evaporated milk over low heat.
Remove from heat. Stir in butter, vanilla and sugar. Drizzle icing over
caramel.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
18 Servings