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.