| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 36 | servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; softene |
| 1 | c | Sugar |
| 1 | Egg | |
| 1/4 | c | Milk |
| 1 | ts | Vanilla extract |
| 1 3/4 | c | Flour |
| 1/3 | c | Cocoa |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 16 | lg | Marshmallows |
| 6 | tb | Butter or margarine |
| 2 | tb | Cocoa |
| 1/4 | c | Milk |
| 1 3/4 | c | Confectioner's sugar |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
ICING Recipe by: Sue Klapper In a mixing bowl, cream butter and sugar. Add egg, milk and vnailla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350~ for 8 minutes. Meanwhile, cut marshamllows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing, combine butter, cocoa, and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half. Source: Taste of Home Magazine. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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