I’ve always liked to bake, and this cookie recipe was a favorite of my eight children. Now it’s a favorite of my 11 grandchildren!
—MARY MARGARET LAKE INDEPENDENCE, IA
PREP: 20 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 3 DOZEN
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
FROSTING
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 baking sheets. Bake at 350° 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.
3. Meanwhile, beat all of the frosting ingredients together. Spread frosting on each cookie and top with a pecan half.
5 STAR TIP
No cake flour? No problem. For each cup of cake flour needed, substitute 1 cup minus 2 tablespoons all-purpose flour. Replace the missing flour with 2 tablespoons cornstarch. Sift mixture to distribute cornstarch evenly.