Chocolate-Covered Marshmallow Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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. 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:
1. 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.
2. Drop by heaping teaspoonfuls about 2 in. apart on greased baking 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.
3. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half. Yield: 3 dozen.
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