Ingredients
1/2 cup butter-flavored shortening3/4 cup sugar1 large egg, room temperature1/4 cup 2% milk1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/2 cup baking cocoa1/2 teaspoon salt1/2 teaspoon baking soda18 large marshmallows, halvedFROSTING:3 tablespoons butter, softened3 cups confectioners’ sugar3 tablespoons baking cocoa1/8 teaspoon salt4 to 6 tablespoons 2% milk
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.
In a small bowl, beat the butter, confectioners’ sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.
