Ingredients
1-3/4 cups sifted cake flour1/2 cup baking cocoa1/2 teaspoon salt1/2 teaspoon baking soda1/2 cup shortening1 cup sugar1 large egg1 teaspoon vanilla extract1/4 cup milk18 large marshmallows, halved36 pecan halvesFROSTING:2 cups confectioners’ sugar5 tablespoons baking cocoa1/8 teaspoon salt3 tablespoons butter, softened4 to 5 tablespoons half-and-half cream
Preparation
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.
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.
Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.
