Buttery Caramel Pecan Shortbread Cookies

Instructions

1. 1

   In a large bowl, cream the softened butter and confectioners' sugar until light and fluffy, about 3-4 minutes. Beat in the evaporated milk and vanilla extract.

2. 2

   In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry ingredients to the creamed mixture and mix until just combined. Cover and refrigerate the dough for 1 hour or until easy to handle.

3. 3

   Preheat the oven to 325°F. On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Cut the dough into 2x1-inch strips and place them 1 inch apart on greased baking sheets.

4. 4

   Bake the shortbread cookies for 12-14 minutes, or until lightly browned. Remove the cookies from the oven and let them cool completely on wire racks.

5. 5

   For the caramel filling, combine the caramels and 6 tablespoons of evaporated milk in a saucepan. Cook and stir over medium-low heat until the caramels are melted and the mixture is smooth. Remove from heat and stir in the 2 tablespoons of butter, 1/2 cup of confectioners' sugar, and the chopped pecans. Allow the filling to cool for 5 minutes, then spread about 1 teaspoon of the caramel-pecan mixture onto each shortbread cookie.

6. 6

   For the chocolate icing, melt the semisweet chocolate chips and 3 tablespoons of evaporated milk in the microwave, stirring until smooth. Stir in the 2 tablespoons of butter, 1/2 cup of confectioners' sugar, and 1/2 teaspoon of vanilla extract until the icing is smooth and creamy. Allow the icing to cool for 5 minutes, then spread about 1 teaspoon of the icing over each caramel-filled cookie. Top each cookie with a pecan half.

7. 7

   Let the cookies stand until the icing is set, then store them in an airtight container.