Chocolate Pecan Marshmallow Cookies

1/2 cup butter or margarine, 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

16-18 large marshmallows

Icing:

6 tablespoons butter or margarine

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cups confectioners' sugar

1/2 teaspoon vanilla extract

Approximately 36 pecan halves

In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake at 350 degrees for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookies. Return to the oven for 2 minutes. Cool completely on a wire rack.

For icing: combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.

AUTHOR: Chyrel