Chocolate-Covered Marshmallow Cookies

1-3/4 cups sifted cake flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves

Frosting:
2 cups confectioners' sugar
5 tablespoons baking cocoa
1/8 teaspoon salt
3 tablespoons butter, softened
4 to 5 tablespoons half-and-half cream

Sift together flour, cocoa, salt and soda; set aside. In a mixing bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well.

Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half.

Return to oven for 2 minutes. Remove cookies to wire racks to cool. Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half. Makes 3 dozen.