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1
Beat the butter till light and creamy.
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2
Gradually add in the confectioners' sugar, creaming well.
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3
Add in the evaporated lowfat milk, vanilla and salt; mix well.
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4
Blend in the flour and mix thoroughly.
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5
If necessary, refrigeratefor easier handling.
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6
Roll out the dough, half at a time, on a floured surface to a 12-by-8-inch rectangle.
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7
Trim sides.
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8
Cut into 3-by-1 1/2-inch rectangles or possibly 2-inch squares; place on ungreased cookie sheets.
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9
Bake at 325 degrees for 12 to 16 min, or possibly till lightly browned.
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10
Cold.
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11
Make the filling: Combine the caramels and evaporated lowfat milk in the top of a double boiler (or possibly do this in the microwave).
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12
Heat till caramels heat, stirring occasionally.
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13
Remove from heat; stir in the butter, confectioners' sugar and pecans.
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14
Set aside.
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15
Make the icing: Heat the chocolate chips with the evaporated lowfat milk over low heat.
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16
Remove from heat and stir in the butter, vanilla and confectioners' sugar.
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17
To assemble: Spread 1 tsp.
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18
caramel filling on each cookie.
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19
Top with 1/2 tsp.
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20
icing.
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21
Decorate with pecan half if you like.
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22
Makes 4 dozen rectangles or possibly 7 dozen square cookies.
