Chocolate Marshmallow Cookies
This recipe comes from Lovina Eicher’s “The Amish Cook” column (now featured on a Facebook page called “The Amish Cook from Oasis Newsfeatures”) and it’s indescribably soft and chocolate and wonderful with a marshmallow surprise beneath the rich cocoa frosting.
1 C. shortening (Crisco, for instance)
2 C. sugar
2 tsp. vanilla
4 C. flour
1 tsp. each baking soda and salt
2/3 C. cocoa powder
1 C. thick sour milk or buttermilk
36 big marshmallows, cut in half
In a medium bowl, stir together the flour, baking soda, salt and cocoa powder. Set aside. Beat together the shortening, sugar, eggs and vanilla until fluffy. Add flour mixture alternately with the sour milk. Drop batter by spoonful onto greased baking sheet. Bake at 350 degrees F for 8 minutes. Top each cookie with a marshmallow half and return to oven for 2 minutes to soften. Cool completely.
6 T. butter or margarine, melted
1/4 C. cocoa powder
1 tsp. vanilla
3 1/2 C. powdered sugar
5-6 T. milk
Combine all ingredients and beat together until smooth. Spread over tops of cooled cookies, covering marshmallows.
Kitchen Hint: to make sour milk, place 1 T. lemon juice or vinegar in measuring cup. Fill with milk to make one cup. Let sit at room temperature for 15 minutes until thick and lumpy.