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3/4 cup oleo or butter        1 tsp. vanilla
3/4 cup powdered sugar    1/4 tsp. salt
2 Tbsp. evaporated milk    2 cups flour
Cream butter, gradually add pwd. 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 ungreased cookie sheet.  Bake @ 325 for 12 – 16 min.  Top each with 1/2 tsp. filling and 1/2 tsp icing and decorate with pecans.
FILLING
1/2 lb. caramels
1/2 cup 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, stirrin occasionall.  Remove from heat and stir in butter, pwd. sugar and pecans.
ICING
3/4 cup choc. chips
1/4 cup evaporated milk
1 tsp. vanilla
1 Tbsp. butter
1/3 cup powdered sugar.
Melt choc. chips and milk over low heat.  Remove and add oleo, vailla and pwd. sugar.