Serves: 5
Total Calories: 816
Yield: 3 dozen
Sift together cake flour, salt, soda, and cocoa and set aside. In a mixing bowl, cream shortening and sugar. Add the egg, vanilla, and milk; mix well. Add dry ingredients and mix well. Drop by heaping teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake in preheated 350° oven for 8 minutes. Do not overbake. Remove from oven and top each cookie with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. Meanwhile, make frosting and spread on each cookie; top with a pecan half.
Frosting:
Beat all ingredients until smooth and of spreading consistency and frost cookies.
This Chocolate Marshmallow Cookies recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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