Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
CHOCOLATE PECAN MARSHMALLOW COOKIES
1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup milk
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
16-18 large marshmallows
6 tbsp. butter or margarine
2 tbsp. baking cocoa
1/4 cup milk
1 3/4 cups confectioners' sugar
1/2 tsp. vanilla extract
Approximately 36 pecan halves
In a mixing bowl, cream butter and sugar. Add egg, milk and
vanilla; mix well. Combine flour, cocoa, baking soda and salt;
beat into creamed mixture. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. Bake at 350 degrees for 8 minutes.
Meanwhile cut marshmallows in half. Press a marshmallow half,
cut side down, onto each cookies. Return to the oven for 2 minutes.
Cool completely on a wire rack.
For icing: combine 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 confectioners' sugar and
vanilla; beat well. Spread over the cooled cookies. Top each
with a pecan half.