Recipe For Cooking Chocolate-Covered Marshmallow Cookies

Toaster Oven Cookies :: Drop Cookies

Chocolate-Covered Marshmallow Cookies

Makes approximately: 3 dozen

1 3/4 C. sifted flour
1/2 tea. salt
1/2 tea. baking soda
1/2 C. unsweetened cocoa
1/2 C. vegetable shortening
1 C. sugar
1 egg
1 tea. vanilla extract or flavoring
1/4 C. milk
18 lrg. 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 vegetable shortening and sugar; add egg, vanilla extract or flavoring and milk. Add dry ingredients and mix well. Drop by heaping tea.ful about 2 in. apart onto prepared cookie sheets. Bake for 8 min. Do not overbake.

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

Frosting
2 C. sifted powderedsugar
5 Tbsp. unsweetened cocoa
1/8 tea. salt
3 Tbsp. butter or butter substitute, softened
4 to 5 Tbsp. light cream

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