Chocolate-Covered Marshmallow Cookies Yield: 3 dozen 1 3/4 cups sifted flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup unsweetened cocoa 1/2 cup shortening 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1/4 cup milk 18 large marshmallows, halved 36 pecan halves Preheat oven to 350 degrees F. Grease two cookie sheets. Sift together flour, salt, baking soda and cocoa; set aside. In a mixing bowl, cream shortening and sugar; add egg, vanilla extract and milk. Add dry ingredients and mix well. Drop by heaping teaspoonsful about 2 inches apart onto greased cookie sheets. Bake 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. Frosting 2 cups sifted confectioners' sugar 5 tablespoons unsweetened cocoa 1/8 teaspoon salt 3 tablespoons butter or margarine, softened 4 to 5 tablespoons light cream Beat all ingredients together. Spread frosting on each cookie and top with a pecan half.