NEW CASTLE —
Preheat oven to 350.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake in preheated oven for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.
In a small bowl, beat butter, confectioners sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies. Makes 3 dozen.
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup confectioners sugar, sifted
- 2 large eggs
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. salt
- 2 cups pecan halves
- 1/2 cup white sugar for decoration
Preheat oven to 375.
In a large bowl, cream together butter, vegetable oil, 1 cup white sugar and confectioners sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Roll dough into 1-inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets and place pecan half on the top. Press lightly.
Bake cookies for 10 to 12 minutes in the preheated oven or until the edges are golden.
Remove from cookie sheets to cool on wire racks. Makes 8 dozen.