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Tophat Cookies - Chocolate Marshmallow Cookies
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Recipe Information
Martha Purdy

Serves/Makes:3 dozen

  • 1-3/4 cups (425 ml) flour
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). baking soda
  • 1/2 cup (125 ml) cocoa
  • 1/2 cup (125 ml) shortening
  • 1 cup (225 ml) sugar
  • 1 egg
  • 1 tsp (5 ml). vanilla
  • 1/2 cup (125 ml) milk
  • 18 marshmallows, cut in half
  • Chocolate Frosting:
  • 6 tbsp (90 ml). butter
  • 1 tsp (5 ml). vanilla
  • 4-1/2 tbsp (70 ml). milk
  • 3 cups (700 ml) powdered sugar
  • 3 tbsp (45 ml). cocoa
  • Cream shortening, sugar and egg.
  • Add wet and dry ingredients alternately.
  • Drop by spoonful onto cookie sheet.
  • Bake 6 minutes at 350 degrees (175 C.).
  • Remove from oven, press 1/2 marshmallow cut side down on each cookie.
  • Bake an additional 2 minutes.
  • Frost with Chocolate Frosting when cooled.
  • Can be frozen.
  • Chocolate Frosting:
  • Melt butter.
  • Add cocoa and milk.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Add remaining ingredients; beat well.

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