georgies
My grandmother used to bake these and the kitchen would be a wafting aroma of various chocolate phases and pure sweetness. Although I never knew the name of these bite-size pieces of confection, we simply called them “George’s favorite cookies.”
Makes Six Dozen
Ingredients
Chocolate Frosting
2 cups powdered sugar
5 tablespoons cocoa
3 Tbsp melted butter
4 Tbsp half and half or whole milk
½ tsp vanilla
Cookies
1 ¾ cup sifted cake flour
½ tsp baking soda
½ tsp salt
½ cup cocoa
½ cup butter (room temperature)
1 cup sugar
1 egg
1 tsp vanilla
½ cup 2% milk
Pecan halves
36 marshmallows cut in half
Directions
Preheat oven to 350°F. Sift cake flour. Measure 1¾ cup cake flour and sift again, with baking soda, salt, and cocoa. Cream butter and add sugar gradually. Blend thoroughly and add egg. Beat well. Add vanilla. Add flour mixture and milk alternating, beating after each addition.
Grease cookie sheet or use parchment paper. Add mixture to piping bag with large round tip (wilton #12) and drop onto prepared cookie sheet placing 2” apart (cookies will spread) Cookies will be small and once baked, should be the same size as the halved marshmallow.
Bake for 8 minutes.
Frosting: Sift powdered sugar and cocoa together. Add remaining ingredients and beat until smooth and creamy.
Remove cookies from oven and top with marshmallow, cut side down. Return to oven for one or two minutes, until marshmallow is soft.
Once cooled, top with chocolate frosting using piping bag and wilton tip #7 or similar, and top with pecan half.