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.