Chocolate Marshmallow Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 to 18 large marshmallows
• ICING:
• 6 tablespoons butter, softened
• 2 tablespoons baking cocoa
• 1/4 cup milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• Pecan halves

Directions

1. In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
3. For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half. Yield: about 3 dozen.