6 oz. cream cheese, softened
2 sticks butter
2 c. flour

Mix like pie and shape into small tart pans. Flute edges.

FILLING:

1 lb. caramels
1/2 c. evaporated milk

Cook until melted and fill shells (when cooled).

FROSTING:

1/2 c. butter
1/2 c. Crisco
2/3 c. evaporated milk
2/3 c. white sugar
1/2 tsp. vanilla

Beat together like whipped cream. Top cookies and sprinkle with nuts (chopped fine).