Recipe for 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.

    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.