1/2 c. unsalted butter, softened
1/3 c. firmly packed brown sugar
pinch of salt
1/2 tsp. vanilla
1 1/3 c. flour
30 light caramels
1 (5 oz.) can evaporated milk
1 c. finely chopped, toasted walnuts

In large mixer bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla and beat until thoroughly blended. Gradually add flour, stirring by hand until well-mixed. Divide dough into 32 pieces; roll each piece between palms to form a ball. Place pieces about 2-inches apart on ungreased baking sheets. Chill 30 minutes.

Preheat oven to 350°F.

Bake cookies 12 to 15 minutes until lightly browned. Remove from oven; while cookies are still hot, insert a toothpick in the top of each. Cool on wire racks. In top of double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring until mixture is smooth. Place walnuts in a shallow bowl. Dip cooled cookies into warm caramel, letting excess drip off. Roll cookies in walnuts and set in miniature muffin papers.

Makes 32 servings.