3/4 c. butter
3/4 c. powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk

Cream together. Mix well. Blend in 2 cups flour and chill. Roll out and cut with cookie cutter. Bake at 325 degrees for 12 to 16 minutes. Cool.

Spread with 1 teaspoon filling. Top with 1/2 teaspoon icing. Top with nuts.

CARAMEL FILLING:

28 light caramels, melted
1/4 c. evaporated milk
1/4 c. butter
1 c. powdered sugar

CHOCOLATE ICING:

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

Melt chocolate with. Add vanilla, butter and powdered sugar.