Cream butter and sugar well. Add milk. Blend rest of ingredients. Mix thoroughly. Chill if necessary for easier handling. Roll out dough half at a time and cut in 2-inch squares. Place on ungreased cookie sheet. Bake at 325 for 12-16 minutes or until lightly browned. Cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon icing and decorate with pecan half. Filling: Combine caramels and milk in top of double boiler and melt, stirring occasionally. Remove from heat and add other ingredients. Icing: Combine morsels and milk and melt on low heat. Remove from heat and add other ingredients.

Mrs Edith Schell

Marvell, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,