CHOCOLATE-COVERED MARSHMALLOW COOKIES

Chocolate-Covered Marshmallow Cookies

Yield: 3 dozen

1 3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves

Preheat oven to 350 degrees F. Grease two cookie sheets.

Sift together flour, salt, baking soda and cocoa; set aside.

In a mixing bowl, cream shortening and sugar; add egg, vanilla extract and milk. Add dry ingredients and mix well. Drop by heaping teaspoonsful about 2 inches apart onto greased cookie sheets. Bake for 8 minutes. Do not overbake.

Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool.

Frosting
2 cups sifted confectioners' sugar
5 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 tablespoons butter or margarine, softened
4 to 5 tablespoons light cream

Beat all ingredients together. Spread frosting on each cookie and top with a pecan half.