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

Cream together butter and powdered sugar. Add vanilla, salt, and milk. Mix well. Blend in flour. Chill dough 1 hour or overnight. Roll out and cut into 1-2 inch squares or with small cookie cutters. Place on ungreased cookie sheets, 1 inch apart. Bake at 325 degrees for 12-16 minutes. Cool.

Top with 1 teaspoon caramel filling and 1/2 teaspoon chocolate frosting. Garnish with a pecan half. (Recruit help and add these toppings quickly.) Reheat frosting and filling, if needed.

CARAMEL FILLING:

28 caramel candies

Melt in double boiler or microwave; low-medium heat, approximately 4 minutes; stir frequently. Add:

1/4 c. butter
1 c. sifted powdered sugar
1 c. chopped nuts

Mix well.

CHOCOLATE FROSTING:

1 c. chocolate chips
1/3 c. evaporated milk
1/2 c. powdered sugar
2 tbsp. butter
1 tsp. vanilla

Melt chips over low heat. Add other ingredients. Stir until smooth. Recipe doubles easily, but you won't need to double the frosting. Cookies freeze well.

These cookies have become a Christmas tradition although they are good any time.