- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- About 20 large marshmallows, cut in half
- Chocolate Frosting
Cream shortening in a large mixing bowl; gradually add sugar, beating until well blended. Add eggs, one at a time, beating well.
Sift together flour, soda, salt, and cocoa in a medium mixing bowl; add to creamed mixture, beating until well blended. Stir in flavorings, blending well. (Dough will be stiff). Cover and chill at least 30 minutes.
Shape dough into 1-ince ball; place 2 inches apart on greased cookie sheets. Bake at 350° for minutes. Place a marshmallow half on top of each cookie: bake an additional 2 minutes. Remove to wire racks, and spread Chocolate Frosting evenly over each cookie. Leave cookies on wire racks until frosting is set. Store in airtight containers.
Yield: about 3 1/2 dozen.
- 1/2 cup semisweet chocolate morsels
- 1/4 cup milk
- 2 tablespoons butter or margarine
- 2 cups sifted powdered sugar
Combine chocolate morsels, milk, and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate melts. Add sugar, beating until mixture is smooth. (Additional milk may be added to yield desired spreading consistency).
Yield: frosting for about 3 1/2 dozen cookies.