1/2 c Butter or margarine — 1 3/4 c Flour
Softened 1/3 c Baking cocoa
1 c Sugar 1/2 ts Baking soda
1 Egg 1/2 ts Salt
1/4 c Milk 18 lg Marshmallows
1 ts Vanilla extract
-ICING:-
6 tb Butter or margarine 1 3/4 c Confectioners’ sugar
2 tb Baking cocoa 1/2 ts Vanilla extract
1/4 c Milk Pecan halves
For the cookies, in a mixing bowl, cream butter and sugar. Add egg,
milk and vanilla; mix well. Combine flour, cocoa, baking soda and
salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. Bake at 350 degrees for 8 minutes.
Meanwhile, cut marshmallows 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: About 3 dozen.
Yields
36 servings