1 3/4 c. sifted cake flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cocoa
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1/4 c. milk
18 reg. marshmallows, cut in half
Cocoa frosting
36 pecan halves (optional)

Sift together, flour, salt, soda and cocoa. Cream shortening and sugar; add egg, vanilla and milk, beating well. Add dry ingredients and mix well. Drop by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake in moderate oven (350 degrees) 8 minutes (don't over bake). Remove from oven and press a marshmallow half, cut side down, on top of each cookie. Bake 2 minutes longer. Cool and top with cocoa frosting and then pecan half.

COCOA FROSTING:

Combine 2 cups sifted confectioners' sugar, 5 tablespoons cocoa, 1/8 teaspoon salt. Add 3 tablespoons soft butter and 4-5 tablespoons light cream. Blend until smooth.