Chocolate-Covered Marshmallow Cookies

Taken from www.allrecipes.com. I omitted the pecans on top.

• 1 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

1. 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.
2. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.