Cookie Cups
1 cup (2 sticks) butter, softened
8 oz cream cheese, softened
2 cups flour
14 oz package caramels
½ cup evaporated milk

Vanilla Frosting
½ cup shortening
½ cup (1 stick) butter, softened
2/3 cup sugar
¾ cup evaporated milk
1 tsp vanilla extract
1 cup walnuts, finely chopped

To prepare the cookie cups:  cream the butter and cream cheese in a mixing bowl until light and fluffy add the flour and mix until smooth.  Shape the dough into 1 inch balls and press over the bottoms and up the side of 48 greased mini muffin cups.  Bake at 350F for 15-20 minutes or until light brown.  Remove from pans and arrange the cups on a cookie sheet. 

Melt the caramels with the evaporated milk in the top of a double boiler over simmering water, stirring until smooth and creamy.  Spoon into the cookie cups then cool to room temperature. 

To prepare the frosting:  cream the shortening, butter and sugar in a medium mixing bowl until light and fluffy.  Add the evaporated milk and vanilla and beat until smooth and fluffy.  Spread over the filled cookie cups or pipe over the top using a pastry bag fitted with a decorating tip.  Sprinkle with the walnuts.

~ Submitted by Carol Puckett