----COOKIES----
3/4 c  Butter
3/4 c  Sifted powdered sugar
1 ts Vanilla
2 tb Evaporated milk
1/4 ts Salt
2 c  Sifted flour

CARAMEL FILLING
1/2 c Light caramels
1/4 c Evaporated milk
1/4 c Butter
1/4 ts Vanilla
1 c Sifted powdered sugar
1 c Pecans, chopped

CHOCOLATE ICING
1 c Semisweet chocolate chips
1/4 c Evaporated milk
2 tb Butter
1 ts Vanilla
1/2 c Sifted powdered sugar

COOKIES:
Cream butter, gradually add powdered sugar, creaming
well. Add vanilla, milk and salt; mix well. Blend in
flour. mix thoroughly. Roll out dough, half at a time,
to 1/8″ thickness. Cut in 3″ circles. Place on
ungreased cookie sheet. Bake at 325 degrees for 12-15
minutes, or until lightly browned. Cool. CARAMEL
FILLING: Combine caramels and milk in top of a double
boiler. Heat until caramels are melted, stirring
occasionally. Remove from heat. Add butter, vanilla
and sugar. Mix well. Stir in pecans. Keep over hot
water. Spread on cooled cookies. CHOCOLATE ICING:
Melt chocolate pieces with evaporated milk over low
heat. Remove from heat. Stir in butter, vanilla and
sugar. Drizzle icing over caramel covered cookies and
top with a pecan half if desired.