Devilish Marshmallow Cookies ½ cup shortening 1 cup sugar 2 eggs 1 ¾ cups all-purpose flour 1 tsp baking soda ¼ tsp salt ½ cup cocoa 1 tsp vanilla About 21 large marshmallows, cut in half Frosting Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and cocoa; add to creamed mixture, mixing well. Stir in vanilla. (Dough will be stiff) Chill dough at least 30 minutes. Shape dough into 1-inch balls; place on greased cookie sheets. Bake at 350° for 7 minutes. Place a marshmallow half on top of each cookie; bake an additional 2 minutes. Cool on wire rack, and spread frosting over tops. Yield: about 3 ½ dozen. Frosting ½ cup semisweet chocolate chips ¼ cup milk 2 T butter 2 cups sifted powdered sugar Milk (optional) Combine first 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Add powdered sugar, and beat until smooth. Add additional milk to frosting mixture, if needed, for proper spreading consistency. Yield: 1 cup. |