Chocolate-Covered Marshmallow Cookies

• 1-3/4 cups sifted cake flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup shortening
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 18 large marshmallows, halved
• 36 pecan halves
• 2 cups confectioners' sugar
• 5 tablespoons baking cocoa
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 4 to 5 tablespoons half-and-half cream

1. Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well.
2. Drop by heaping teaspoonfuls about 2 in. apart on greased
3. . Bake at 350u0b0 for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool.
4. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

cake flour, baking cocoa, salt, baking soda, shortening, sugar, egg, vanilla, milk, marshmallows, pecan, sugar, baking cocoa, salt, butter, cream

Taken from www.tasteofhome.com/recipes/chocolate-covered-marshmallow-cookies/ (may not work)