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Ingredients
- 1 3/4 c. sifted cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon soda
- 1/2 c. cocoa
- 1/2 c. shortening
- 1/2 c. pecans
- 1 c. sugar
- 1 teaspoon vanilla
- 1 egg
- 1/4 c. lowfat milk
- 18 marshmallows, cut in half
Directions
- Sift flour; measure; sift again with salt, soda, and cocoa. Cream together shortening and sugar. Add in vanilla, egg and lowfat milk. Beat well. Add in dry ingredients; mix well. Drop by tsp. on greased cookie sheet.
- Bake in moderate oven for 8 min. Remove from oven. Immediately press a half marshmallow, cut side down, on top of each cookie. Bake 2 min longer. Cold and frost with: 5 tbsp. cocoa 4-5 tbsp. light cream 1/8 teaspoon salt 3 tbsp. butter
- Mix to spread and frost tops of each marshmallow. Top with pecan half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 725g | |
| Calories 3008 | |
| Calories from Fat 1178 | 39% |
| Total Fat 134.32g | 168% |
| Saturated Fat 27.67g | 111% |
| Trans Fat 34.26g | |
| Cholesterol 189mg | 63% |
| Sodium 1257mg | 52% |
| Potassium 531mg | 15% |
| Total Carbs 418.95g | 112% |
| Dietary Fiber 14.8g | 49% |
| Sugars 205.75g | 137% |
| Protein 37.9g | 61% |
