- 1
Ingredients
- Frosting:
- 2 Cups Flour
- 1/2 tsp. salt
- 1/2 tsp. soda
- 1/2 c. cocoa
- 1/2 c. shortening (I use non-hydrogenated 0 trans fat, or if feeling wicked—butter)
- 1 c. sugar
- 1 tsp. vanilla
- 1 egg
- 1/2 c. buttermilk or add 1/2 Tbls vinegar to milk
- Heat in Microwave (makes frosting fudgier tasting)
- 2 T. Butter
- 1 1/2 T Milk (add more if too thick)
- Add
- 1 Cup powered sugar
- dash salt
- 1/2 t. vanilla
- 2 T. Coco powder
Preparation
Step 1
Sift the first four ingredients together.
Cream the shortening and sugar.
Add the last three ingredients. 18 marshmallows, cut in half (5-6 miniatures will substitute) add to cookie batter 1/2 c. chopped pecans or walnuts if desired Sift flour; measure; sift again with salt, soda, and cocoa.
Cream together shortening and sugar. Add vanilla, egg and milk. Add dry ingredients; mix well. Drop by teaspoon on greased cookie sheet.
Bake in moderate oven (350) for 8 minutes. Remove from oven. Immediately press a half marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Add dollop of fudge frosting while hot.
Frosting: Heat the first 3 ingredients in a microwave (makes frosting fudgier tasting). Beat together and put aside to top cookies.