1 3/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cocoa
1/2 c. shortening
1 c. sugar
1 egg
1/2 c. milk
1/2 c. chopped pecans
1 tsp. vanilla
36 marshmallows, halved

Sift flour and measure. Sift again with soda, salt and cocoa. Cream shortening. Add sugar, gradually and blend thoroughly. Add egg and beat well. Add flour mixture and milk alternately. Beating after each addition. Add chopped nuts and vanilla; mix. Drop mixture by level teaspoonfuls about 2 inches apart onto a well greased cookie sheet. Bake at 350 degrees for 8 minutes.

Then top with a marshmallow half, cut side down. Return to oven and bake 2 minutes until marshmallow is soft. Cool. Frost with cocoa frosting and top each cookie with a pecan half. Makes about 4 dozen.

COCOA FROSTING:

Sift 2 cups powdered sugar with 5 tablespoons cocoa. Add a dash of salt, 3 tablespoons melted butter, 4 tablespoons light cream or milk and 1/2 teaspoon vanilla.