Soft, chocolate puffs with real marshmallows inside ... covered in sugar. They stay moist if you keep them in a cookie can with cellophane, cutting off all possible ways of air getting in.
INGREDIENTS (for 3 servings):
- 3 cups sifted all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 60 miniature marshmallows
- 1/3 cup granulated sugar for decoration
Put marshmallows in the freezer for a couple of hours.
In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well.
Stir in flour mixture and blend thoroughly.
Stick bowl in fridge; until dough is hardened.
Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.
Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.