VGP #18 Chocolate Marshmallow Meltaways

WARNING: These cookies may be dangerous, even fatal, to any
diet trying to make it through the holidays.

Seriously. My will of steel is cracking, and these cookies were my downfall last week. First of all, they're beautiful. Second, they have marshmallows and frosting. Third, I was really excited about something one night and called my sister Maren to talk about it. Quinn said she was putting the baby to bed and he would have her call me back. This late-night, high-emotional-state put me at high risk levels for stuffing my face while I waited.

I might have chosen an apple or glass of milk if my freezer hadn't been so chock-full of cookies that there wasn't room for these beauts so they were sitting on my counter in clear-view Ziploc bags. I had no chance, no chance at all. I downed six in a row without even thinking, and man were they good. They also gave me a mean stomachache the next morning - they're quite rich - so I recommend moderation if you can manage it. But it didn't stop me from eating four more the next day. Even Ed, who doesn't like frosting, said they were "delicious." And of course the kids like to eat them from top down. Mmm...It's true the marshmallow is not exactly a hidden surprise - it just peeks out from under a chocolate frosting cap. But you've never had such a mouthful of love in all your life. Enjoy!

1/2 cup butter-flavored shortening
3/4 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 tsp salt
1/2 tsp baking soda
15 to 18 large marshmallows, halved

Frosting:
3 T butter, softened
3 cups powdered sugar
3 T baking cocoa
1/8 tsp salt
4 to 6 T milk

1. Preheat oven to 350. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, milk, and vanilla. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.

2. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.

3. In a small bowl beat frosting ingredients until smooth. Add enough milk to achieve a spreading consistency. Frost cookies. Makes about 30 cookies.