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Black-Eyed Susans

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Submitted by Sara

YIELD

18 cookies

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

Cookies
¾ 177
CUP ML BUTTER
¾ 177
CUP ML POWDERED SUGAR
sifted
1 5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML EVAPORATED MILK
¼ 1.3
TEASPOON ML SALT
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
Caramel filling
½ 118
CUP ML CARAMELS (CANDY SQUARES)
light *
¼ 59
¼ 59
CUP ML BUTTER
¼ 1.3
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML POWDERED SUGAR
sifted
1 237
CUP ML PECANS
chopped
Chocolate icing
1 237
CUP ML SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *
¼ 59
2 3E+1
TABLESPOONS ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML POWDERED SUGAR
sifted

Directions

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 ⅛” thickness.

Cut in 3” circles.

Place on ungreased cookie sheet.

Bake at 325 degrees for 12 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 1128 59% from fat
 % Daily Value *
Total Fat 74g 113%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 541mg 23%
Total Carbohydrate 37g 37%
Dietary Fiber 4g 17%
Sugars g
Protein 22g
Vitamin A 33% Vitamin C 1%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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