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CHOCOLATE MARSHMALLOW COOKIES AND
FROSTING
 
1 3/4 c. sifted cake flour
1/2 tsp. salt
1/2 tsp. soda
1/2 c. cocoa
1/2 c. shortening
1/2 c. pecans
1 c. sugar
1 tsp. vanilla
1 egg
1/4 c. milk
18 marshmallows, cut in half

Sift flour; measure; sift again with salt, soda, and cocoa. Cream together shortening and sugar. Add vanilla, egg and milk. Beat well. Add dry ingredients; mix well. Drop by teaspoon on greased cookie sheet.

Bake in moderate oven for 8 minutes. Remove from oven. Immediately press a half marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Cool and frost with: 5 tbsp. cocoa 4-5 tbsp. light cream 1/8 tsp. salt 3 tbsp. butter

Mix to spread and frost tops of each marshmallow. Top with pecan half.

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