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.