Source:

Martha Purdy

Serves/Makes:3 dozen

Ingredients

• 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

Preparation

• 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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