Chocolate Pecan Marshmallow Cookies

An extremely wonderful treat to share or not

1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16-18 large marshmallows

Icing:
6 tablespoons butter or margarine
2 tablespoons baking cocoa
1/4 cup milk
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Approximately 36 pecan halves

In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix
well. Combine flour, cocoa, baking soda and salt; beat into creamed
mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake
at 350 F for 8 minutes. Meanwhile cut marshmallows in half. Press a
marshmallow half, cut side down, onto each cookies. 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.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/