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1/2 cup Butter or margarine -- softene

1 cup Sugar

1 Egg

1/4 cup Milk

1 teaspoon Vanilla extract

1 3/4 cups Flour

1/3 cup Cocoa

1/2 teaspoon Baking soda

1/2 teaspoon Salt

16 large Marshmallows

***icing*** 6 tablespoons Butter or margarine

2 tablespoons Cocoa

1/4 cup Milk

1 3/4 cups Confectioner's sugar

1/2 teaspoon Vanilla extract

Recipe by: Sue Klapper In a mixing bowl, cream butter and sugar. Add egg, milk and vnailla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350~ for 8 minutes. Meanwhile, cut marshamllows 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. 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.

Source: Taste of Home Magazine.