| 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.
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