Chocolate Marshmallow Cookies
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
16 to 18 large marshmallows
Icing:
6 tablespoons butter or margarine, softened
2 tablespoons baking cocoa
1/4 cup milk
1-3/4 cups confectioners' sugar
1/2 tsp vanilla extract
Pecan halves or maraschino cherry halves (optional)
In a large mixing bowl, cream butter and sugar. Add egg, milk, and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Remove to wire racks to cool.
For icing, in a small saucepan, combine butter, cocoa, and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half, if using.
Yield: about three dozen.
Note: No one in my family is a fan of nuts in or on cookies so I omit those. Have never tried the maraschino cherry halves; we like the cookies "as is".
K, glad you're feeling better! I like the gift painting and have to say I think you have lots of talent!! Like your paint by number painting as well, recognize that one though don't remember the name or artist. Always liked it. The beach scene is so serene.
