1/2 c Butter or margarine; softene
1 c Sugar
1 Egg
1/4 c Milk
1 ts Vanilla extract
1 3/4 c Flour
1/3 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
16 lg Marshmallows
-ICING-
6 tb Butter or margarine
2 tb Cocoa
1/4 c Milk
1 3/4 c Confectioner’s sugar
1/2 ts Vanilla extract
Recipe by: Sue Klapper In a mixing bowl, cream butter and sugar. Add
egg, milk and vnailla; mix well. Combine flour, cocoa, baking soda
and salt; beat into creamed mixture. Drop by rounded teaspoonfuls
onto ungreased cookie sheets. Bake at 350~ for 8 minutes. Meanwhile,
cut marshamllows in half. Press a marshmallow half, cut side down,
onto each cookie. Return to the oven for 2 minutes. Cool completely
on a wire rack. For icing, combine butter, cocoa, and milk in a
saucepan. Bring to a boil; boil for 1 minute, stirring constantly.
Cool slightly; transfer to a small mixing bowl. Add confectioners’
sugar and vanilla; beat well. Spread over the cooled cookies. Top
each with a pecan half.
Yields
36 servings