1/2 cup softened butter
1/3 cup firmly packed brown sugar
pinch salt
1/2 tsp vanilla
1-1/3 cups flour
30 caramels
1 can (5 oz) evaporated milk
1 cup finely chopped walnuts
Cream butter & gradually add the brown sugar; beat till fluffy. Add salt & vanilla & beat till blended. By hand, gradually add the flour until well mixed.
Divide dough into 32 balls aprox. 1-1/2" in diameter. Place 2" apart on a ungreased cookie sheet & chill for at least 30 minutes.
Preheat oven to 350F. Bake cookies 12-15 minutes or until lightly brown. Remove from oven: while cookies are still hot insert a toothpick into to the top of each cookie & cool on wire rack.
In top of double boiler over simmering water, combine caramels & milk. Cook stirring mixture until smooth. Place walnuts in a shallow bowl. Using toothpick. dip cooled cookies in warm caramel letting excess drip off. Then roll the cookies in walnuts & set each one in miniature muffin papers.
Makes 32 cookies.
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