| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Chocolate |
42 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 3/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Cocoa |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Butter flavoring |
| 21 |
lg |
Marshmallows; cut in half |
| 1/2 |
c |
Semi-sweet chocolate morsels |
| 1/4 |
c |
Milk |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Sifted powdered sugar |
|
|
Milk; optional |
INSTRUCTIONS
FROSTING
Cream shortening; gradually add sugar, beating well at medium speed of
mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, salt and cocoa; add to creamed mixture, mixing well.
Stir in flavorings. (Dough will be stiff.) Chill dough at least 30 minutes.
Shape dough into 1 inch balls; place on greased cookie sheets. Bake at
350°F for 7 minutes. Place a marshmallow half on top of each cookie; bake
an additional 2 minutes. Cool on wire racks, and spread frosting over tops.
Frosting:
Combine first 3 ingredients in saucepan. Cook over low heat, stirring
constantly, until chocolate melts. Add powdered sugar, and beat until
smooth. Add additional milk to frosting mix, if needed, for proper
spreading consistency. Makes 1 cup.
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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