Our Favorite Chocolate Cookies

These cookies are so good and are a family favorite. They keep very well. And despite the toppings, are sturdy enough to stack in a cookie jar all together and not get mushed up.

Chocolate Marshmallow Cookies
1/2 C. butter, softened
1 C. sugar
1 egg
1/4 C. milk
1 tsp. vanilla
1 3/4 C. all purpose flour
1/3 C. baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
16-18 large marshmallows
Icing
6 Tbls. butter
2 Tbls. baking cocoa
1/4 C. milk
1 3/4 C. confectioner's sugar
1/2 tsp. vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half cut side down onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.

For icing, combine the 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 confectioner's sugar and vanilla; beat well. spread over the cooled cookies.

Pretty Flower Cupcakes

(this is a Betty Crocker recipe)

1 (18.25 ounce) package white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours. Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake. Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar.

Store in refrigerator.
Yield: 24 servings