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Chocolate-Covered Marshmallow Cookies

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

18 ServingsPrep: 20 min. Bake: 10 min. + cooling

Ingredients

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Directions

Sift together flour, cocoa, salt and soda; set aside. In a bowl,
cream shortening and sugar until light and fluffy; add the egg,
vanilla and milk. Gradually add dry ingredients and mix well.
Drop by heaping teaspoonfuls about 2 in. apart on greased baking

2 of 2

Chocolate-Covered Marshmallow Cookies (continued)

Directions (continued)

sheets. Bake at 350° 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.
Meanwhile, beat all frosting ingredients together. Spread frosting on
each cookie and top with a pecan half. Yield: 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 273 calories, 10 g fat (3 g saturated fat), 19 mg cholesterol, 147 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.