Evelyn Little’s Chocolate Marshmallow Cookies

Jeanette Price Vaughan
Family Treasures

  • 1 3/4 cup sifted cake flour
  • 1/2 tsp salt
  • 1/2 cup Crisco® shortening
  • 1/2 cup milk
  • 1 tsp vanilla
  • 36 marshmallows, cut in half
  • 1/2 tsp soda
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 egg
  • 1/2 cup chopped pecans

Sift flour, measure, sift again with salt, soda, and cocoa. Cream shortening, add sugar, blending thoroughly. Add egg and beat well. Add flour mixture alternately with milk, beating after each addition. Add chopped nuts and vanilla. Mix well.

Drop dough by level teaspoonfuls about 2 inches apart on a well-greased cookie sheet. Cookie will spread. Bake in 350 degree oven for eight minutes.

Top each cookie with marshmallow half, cut side down. Return to oven and bake 2 minutes longer till marshmallow softens.

Cool and frost with cocoa frosteing:

Sift 2 cups powdered sugar with 5 Tbsp cocoa and a dash of salt. Add 3 Tbsp melted butter, 4 Tbsp Pet® milk or cream and 1/2 tsp. vanilla. Beat until smooth and creamy. Spread on coolies. Top each with a pecan half. Makes 6 dozen. These take time but they are really great!!!





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