COOKIES:

3/4 c. butter
3/4 c. sifted powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk
1/4 tsp. salt
2 c. sifted all-purpose flour

Cream butter and powdered sugar. Add vanilla, evaporated milk, and salt; mix well. Blend in flour. If necessary, chill for easier handling. Roll out dough, half at a time, on floured surface to a 12x8 inch rectangle; trim sides. Cut into 3x1 1/2 inch rectangles or 2 inch squares. Place on ungreased cookie sheet. Bake at 325 degrees for 12-16 minutes until lightly browned. Cool.

FILLING:

1/2 lb. (about 28) light colored caramels
1/4 c. evaporated milk
1/4 c. butter
1 c. powdered sugar
1 c. pecans, chopped

Combine in top of double boiler caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in butter, sifted powdered sugar and pecans. Spread 1 teaspoon filling on each cookie.

ICING:

1 (6 oz.) pkg. Nestle's Semi-Sweet Chocolate morsels
1/3 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. powdered sugar

Melt chocolate morsels with evaporated milk over low heat. Remove from heat. Stir in butter, vanilla and sifted powdered sugar. Top each cookie with filling with 1/2 teaspoon icing. Decorate with pecan half.