1/2 cup butter-flavored shortening
3/4 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows, halved

In a mixing bowl, cream shortening and sugar. Beat in egg, milk and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets.

Bake at 350°F for 8 minutes. Press a marshmallow, cut side down, onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.

FROSTING:

3 tablespoons butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
1/8 teaspoon salt
4 to 6 tablespoons milk

In a mixing bowl, cream butter, sugar, cocoa and salt. Add enough milk to achieve spreading consistency. Frost cooled cookies.

Makes 3 dozen.

Submitted by: Paula Collins