1/2 cup Butter or margarine — softene
1 cup Sugar
1 Egg
1/4 cup Milk
1 teaspoon Vanilla extract
1 3/4 cups Flour
1/3 cup Cocoa
1/2 teaspoon Baking soda
1/2 teaspoon Salt
16 large Marshmallows
***icing*** 6 tablespoons Butter or margarine
2 tablespoons Cocoa
1/4 cup Milk
1 3/4 cups Confectioner’s sugar
1/2 teaspoon Vanilla extract
Recipe by: Sue Klapper In a mixing bowl, cream butter and sugar. Add egg, milk and vnailla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350~ for 8 minutes. Meanwhile, cut marshamllows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing, combine butter, cocoa, and milk in a saucepan . Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners’ sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.
Source: Taste of Home Magazine.