Recipe - Black-Eyed Susan Cookies

COOKIES
Three fourths cup Butter
Three fourths cup Sifted powdered sugar
1 teaspoon Vanilla
2 tablespoon Evaporated milk
One fourth teaspoon Salt
2 cup Sifted flour

CARAMEL FILLING
One half cup Light caramels
One fourth cup Evaporated milk
One fourth cup Butter
One fourth teaspoon Vanilla
1 cup Sifted powdered sugar
1 cup Pecans; chopped

CHOCOLATE ICING
1 cup Semisweet chocolate chips
One fourth cup Evaporated milk
2 tablespoon Butter
1 teaspoon Vanilla
One half cup Sifted powdered sugar

From: pgl@iglou.com (Don Thomas)

Date: Thu, 2 Mar 1995 21:00:36 GMT
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 1215 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.

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/COOKIES

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