1 In 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.
2 Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees 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.
3 For icing, combine the butter, cocoa and milkin a saucepan. Bring to boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add powdered sugar and vanilla; beat well. Drizzle over the cooled cookies. Top each with a pecan half.
Yield: about 3 dozen
-June Formanek: Belle Plaine, Iowa