Ingredients
- ½ cup shortening
- ¾ cup sugar
- 1 egg
- ¼ cup milk
- 1 tsp vanilla extract
- 1-3/4 cups all-purpose flour
- ½ cup baking cocoa
- ½ tsp salt
- ½ tsp baking soda
- 18 large marshmallows, halved
FROSTING:
- 3 TB butter, softened
- 3 cups confectioners’ sugar
- 3 TB baking cocoa
- ⅛ tsp salt
- 4 – 6 TB milk
Instructions
- Cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In a separate bowl, combine flour, cocoa, salt and baking soda; gradually add dry mixture to shortening and mix well.
- Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350° for 7 minutes. Remove from oven and press a marshmallow half, cut side down, onto each cookie; bake for 2 minutes longer. Remove to cool.
- In a small bowl, beat butter, powdered sugar, cocoa and salt until smooth. Add milk to achieve your desired consistency.
Source : allrecipes.com
