Mississippi Mud Cookies Recipe

• 4 Large eggs
• 1 c. soft butter
• 2 c. sugar
• 1 teaspoon vanilla
• 1 1/2 c. unsifted all-purpose flour
• 1/4 c. unsweetened cocoa
• Dash of salt
• 1 c. minced pecans
• 1 (7 ounce.) jar marshmallow creme

1. Preheat oven to 350 degrees.
2. Grease 13"x9" baking pan; set aside.
3. In large bowl with electric mixer at medium speed, beat Large eggs, butter, sugar and vanilla till light and fluffy, scraping sides of bowl occasionally.
4. Add in flour, cocoa, and salt; beat just till well blended.
5. Mix in pecans.
6. Spread batter proportionately in pan.
7. Bake 40 to 45 min.
8. Immediately place dollops of marshmallow creme on cake, spread till smooth.
9. Let cold on wire rack for at least 1 hour before frosting (or possibly refrigeratetill set, about 30 min).
10. FROSTING: In a medium saucepan, heat butter, stir in cocoa and cook 1 minute.
11. Remove from heat.
12. Add in remaining frosting ingredients, stir till smooth.
13. Spread on top of marshmallow creme.
14. When frosting has cooled, cut into 1" squares.
15. Makes 7 dozen.
16. If you like, decorate each square with a wreath of green icing and cinnamon candy in center.
17. To freeze, wrap well and freeze up to 3 months.

eggs, butter, sugar, vanilla, flour, unsweetened cocoa, salt, pecans, marshmallow creme

Taken from cookeatshare.com/recipes/mississippi-mud-cookies-4803 (may not work)