STEP 1 – Make the Cookies
Cream together softened butter and powdered sugar. Add 1 tsp. vanilla, 2 T. of evaporated milk, ¼ tsp. salt. Then mix in the 2 cups of flour (low speed). Dough will seem crumbly. Once mixed, lightly flour your hands, and bring the dough together into a ball.

Chill for 2-3 hours or overnight.

Preheat oven to 350 degrees Fahrenheit.

Cut dough into 4ths, then roll each 4th out to about ¼” thickness. Cut cookies and place on an ungreased cookie sheet. I like to use parchment paper.

Bake for 10-12 minutes, or until slightly brown on the bottom. Cool on cookie rack.

STEP 2: Make the Caramel Frosting
Sift powdered sugar. Remove caramels from wrappers. Melt over a double broiler the ½ lb. or 20 light caramels. Add the ¼ c. evaporated milk and ¼ c. butter. When all is melted remove from heat.

Beat in the 1 c. powdered sugar and the 1 c. chopped pecans. Drop a Tsp. of frosting on top of each baked cookie.

STEP 3 – Make  the Chocolate Frosting
Melt over a double broiler the 6 oz. package of chocolate morsels, ¼ c. evaporated milk (ma take a little less), and 2 T. flour. When all is melted remove from heat mix in the 1 c. powdered sugar and the 1 tsp. of vanilla. Drop a ½ tsp. on top the caramel on each cookie. While the chocolate is still warm, top each cookie with a pecan or a walnut on top.

Let the cookie toppings hardened before storing in an airtight container.