Black-Eyed Susans

• 3/4 cup butter
• 3/4 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 2 tablespoons evaporated milk
• 1/4 teaspoon salt
• 2 cups flour, all-purpose sifted
• 1/2 cup caramels (candy squares) light
• 1/4 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar sifted
• 1 cup pecans chopped
• 1 cup chocolate (semi-sweet) semi-sweet chips
• 1/4 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar sifted

1. COOKIES: Cream butter, gradually add powdered sugar, creaming well.
2. Add vanilla, milk and salt; mix well.
3. Blend in flour.
4. mix thoroughly.
5. Roll out dough, half at a time, to 1/8" thickness.
6. Cut in 3" circles.
7. Place on ungreased cookie sheet.
8. Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.
9. Cool.
10. CARAMEL FILLING: Combine caramels and milk in top of a double boiler.
11. Heat until caramels are melted, stirring occasionally.
12. Remove from heat.
13. Add butter, vanilla and sugar.
14. Mix well.
15. Stir in pecans.
16. Keep over hot water.
17. Spread on cooled cookies.
18. CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.
19. Remove from heat.
20. Stir in butter, vanilla and sugar.
21. Drizzle icing over caramel covered cookies and top with a pecan half if desired.

butter, powdered sugar, vanilla, milk, salt, flour, caramels, milk, butter, vanilla, powdered sugar, pecans, chocolate, milk, butter, vanilla, powdered sugar

Taken from recipeland.com/recipe/v/black-eyed-susans-5271 (may not work)