Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Pecan Marshmallow Cookies
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- #50259
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
Icing
6 tablespoons butter or margarine
2 tablespoons baking cocoa
1/4 cup milk
1 3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
36 pecan halves
directions
In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla, mixing well.
Combine flour, cocoa, baking soda and salt, then beat into creamed mixture.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F for 8 minutes.
Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookies. 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, then 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.
added by
glasshousejohn
nutrition data
Nutritional data has not been calculated yet.
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