Black-Eyed Susans

Recipe Ingredients

		Cookies
3/4 cup	148g / 5.2oz	Butter
3/4 cup	148g / 5.2oz	Sifted powdered sugar
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Evaporated milk
1/4 teaspoon	1.3ml	Salt
2 cups	125g / 4.4oz	Sifted flour
		Caramel Filling
1/2 cup	118ml	Light caramels
1/4 cup	59ml	Evaporated milk
1/4 cup	49g / 1.7oz	Butter
1/4 teaspoon	1.3ml	Vanilla
1 cup	198g / 7oz	Sifted powdered sugar
1 cup	146g / 5.1oz	Pecans - chopped
		Chocolate Icing
1 cup	110g / 3.9oz	Semisweet chocolate chips
1/4 cup	59ml	Evaporated milk
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Vanilla
1/2 cup	99g / 3.5oz	Sifted powdered sugar

Recipe Instructions

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 325F for 12-15 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 covered cookies and top with a pecan half if desired.

Source:
Mrs. Carl B. Hall, Jr.

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