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3/4 C oleo or butter            3/4 C powdered sugar
2 Tbsp. evaporated milk        1 tsp. vanilla
1/4 tsp. salt                2 cups flour
Cream butter, gradually add powdered sugar.  Cream well.  Add evaporated milk, vanilla and blend in flour.  Roll out 1/2 at a time on floured surface.  Cut into shapes with cookie cutter.  Place on undreased cookie sheet.  Bake at 325 degrees for 12 – 16 minutes.  Top each with 1/2 tsp. filling and 1/2 tsp. icing and decorate with pecans.
FILLING
1/2 lb. caramels            1/2 up evaporated milk
1/4 cup oleo or butter            1 cup powdered sugar
1 cup chopped pecans
Combine caramels and milk in top of double boiler.  Heat until caramels melt, stiring occasionally.  Remove from heat and stir in butter, powdered sugar and pecans.
ICING
3/4 cup chocolate chips        1/4 cup evaporated milk
1 tsp. vanilla                1 Tbsp. butter
1/3 cup powdered sugar
Melt chocolate chips and milk over low heat.  Remove and add butter, vanilla and powdered sugar.