- 1 cup powdered sugar
- 1 cup (2 sticks) butter, softened
- 2 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1 cup finely ground graham cracker crumbs
- 1/2 teaspoon salt
- 72 miniature marshmallows
- 1/4 cup milk
- 3 tablespoons unsweetened baking cocoa
- 1/4 cup butter
- 2 cups powdered sugar
For Cookies –
Preheat oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs, flour, and salt; set aside.
In a mixing bowl, cream the butter and sugar on low speed for 10 seconds, then increase the speed and beat until light and fluffy. Stir in vanilla, then gradually add the flour mixture, while beating.
Portion dough into 1 1/2 inch balls onto ungreased baking sheets. Push dough flat with fingers. Press 3 marshmallows onto the center. Bake for 6 minutes. Rotate the pans and bake for 6 minutes more. Let cool on the baking sheets.
For icing – Meanwhile, in a small saucepan, combine the milk, butter, and cocoa. Bring to a boil, then lower hear and gradually stir in the powdered sugar until a spreading consistency is achieved (it will thicken as it cools). Spread or drizzle warm icing over the center of each cookie to cover the marshmallows. Let cool completely. Store cookies between layers of waxed paper in an airtight container.
Makes 24 cookies