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

Cream butter, gradually add powdered sugar and cream well. Add the evaporated milk, vanilla, and salt; mix well. Blend in the flour. Chill, if desired. Roll out on floured board, using 1/2 of the dough at a time. Cut into desired shapes and size. Bake on ungreased cookie sheet 12 to 16 minutes at 325 degrees. Cool. Makes 2 to 3 dozen depending on size and cutter.

CARAMEL TOPPING:

28 light colored candy caramels (use Kraft - do not use generic)
1/4 c. evaporated milk
1/4 c. butter
1 c. powdered sugar
1 c. chopped pecans

Combine caramels and evaporated milk in top of double boiler. When melted, remove from heat and add the butter, powdered sugar, and pecans. Spread a nice thick layer on each cookie. Cool.

CHOCOLATE ICING:

3/4 c. semi-sweet chocolate morsels
1/4 c. evaporated milk
1 tbsp. butter
1 tsp. vanilla
1/2 c. powdered sugar

Melt chocolate and milk in double boiler. Stir in butter, vanilla, and sugar. Spread on top of caramel layer.