• Cream together:
• 3/4 c. butter
• Gradually add:
• 3/4 c. powdered sugar
• Cream well. Add:
• 1 tsp. vanilla
• 2 Tb. evaporated milk
• 1/4 tsp. salt
• Mix well.
• Blend in:
• 2 c. sifted flour

1. If necessary, chill for easier handling. Roll out dough, half at a time, on floured surface to a 12X8" rectangle or 2" squares; place on ungreased cookie sheets. Bake at 325 degrees for 12 - 16 min. until lightly browned. Cool.
3. Spread 1 tsp. filling on each. Top with 1/2 tsp. melted chocolate. Decorate with pecan half, if desired.
4. Caramel Filling
6. Combine in top of double boiler:
7. 1/2 lb. (about 28) Kraft caramels & 1 c. evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat. Stir in:
8. 1/4 c. butter
9. 1 c. sifted powdered sugar
10. 1 c. pecans, chopped.
12. Chocolate Icing
14. Melt 1 (6 oz.) pkg. semi-sweet chocolate morsels with 1/3 c. evaporated milk over low heat. Remove from heat. Stir in
15. 2 Tb. butter
16. 1 tsp.vanilla
17. 1/2 c. sifted powdered sugar.
19. Place 1/2 pecan on while still warm, if desired.

Here's another family favorite that my dad makes every single Christmas! I have a SIL who claims, "It ain't Christmas until I've had one of Papa's candy bar cookies!" I also have a nephew in seminary who always looks forward to that box of cookies Papa is sure to send his way! The recipe comes either from Pillsbury or Betty Crocker. I just ran across it in one of their "best of bake off" recipes books within the past 2 or 3 years. It was one of their most requested repeat recipes. Here it is!