| 1 | Cream butter and add confectioners sugar. |
| 2 | Add evaporated milk, vanilla and salt and mix well. |
| 3 | Blend in flour. |
| 4 | Chill. |
| 5 | Roll out to about ?inch thickness. |
| 6 | Cut into rectangles 3 x 1 ?inches. |
| 7 | Put on ungreased cookie sheet about ?inch apart and bake at 325 °F for 12-16 minutes, until undersides are just starting to turn golden brown. |
| 8 | Drop a teaspoon of filling on each cookie. |
| 9 | When cool, drop a teaspoon of icing over the top. |
| 10 | filling: melt caramels with evaporated milk in top of double boiler, stirring frequently. |
| 11 | Remove from heat. |
| 12 | Add butter and mix in. sift in confectioners sugar and mix in. add peanuts or pecans and mix well. |
| 13 | Drop on top od cooled cookies. |
| 14 | icing: melt chocolate bits with evaporated milk. |
| 15 | Remove from heat. |
| 16 | Add butter and vanilla and mix. |
| 17 | Sift in confectioners sugar and mix well. |
| 18 | Drop a teaspoonful over the top of cooled cookies. |
