1 cup (2 sticks) butter plus 2 tbsp. (softened)
8 tbsp. powdered sugar
2 egg yolks
3 cups all-purpose flour

Mix ingredients. Beat well. Form small balls about the size of a level teaspoon. Bake on ungreased cookie sheet. Bake at 375°F for 12 to 15 minutes. Let cool. Put in a ROUND toothpick in the center.

Makes 90 mini cookies.

Caramel Peanut Dip:

1 (12 oz.) pkg. caramels
1/4 cup milk
cocktail peanuts, crushed

Melt caramels in milk in double boiler. Do not use regular pans as the caramel will get hard. Dip the bottom half of cookies in caramels. Then dip into fine crushed peanuts. Place into mini paper cups. (1 3/4-inch size). Serve or freeze. These are adorable!