Chocolate Covered Marshmallow Cookies

From fortheloveofcookies.com

3/4 cups sifted cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves

FROSTING:
2 cups sifted confectioners' sugar
5 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 tablespoons butter or margarine, softened
4 tablespoons light cream

Sift together flour, salt, soda and cocoa; set aside. In a mixing bowl, cream shortening and sugar; add egg, vanilla and milk. Add dry ingredients and mix well. Drop by heaping teaspoonsful about 2 in. apart on greased baking sheets. Bake at 350 degrees F 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.

Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.

Notes:

I made mine HUGE. I ended up with 17 cookies when the original made 36. I have trouble with "heaping". I could have put an entire marshmallow each. I will make them smaller next time.

I also did not realize that you should put the icing on while the cookies were cooling, so that it could "melt" over the warm cookie. My oven was still warm, so I put the cool icing on the cool cookies and put them in the oven for a few minutes. It did not come out as smooth as the original recipe's photo, but....

The cookie itself is not too sweet. It tastes the best when you have cookie, marshmallow and icing all in one bite!