Chocolate Sundae Cookies

Source: What's Cooking America

1 1 /2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2/3 cup firmly packed brown sugar
1 egg
1/4 cup maraschino cherry juice
2 tablespoons milk
2 (2-ounce) squares unsweetened chocolate, melted
1/2 cup chopped walnuts
1/4 cup maraschino cherries, chopped
18 marshmallows, cut in half
Chocolate Frosting

Preheat oven to 350 degrees.

Sift together flour, baking soda, and salt; set aside. In a large bowl, cream vegetable shortening and brown sugar until well blended. Add egg and beat well. Stir in 1/2 of flour mixture. Add maraschino cherry juice and milk; stir in the remaining flour mixture and mix well. Add melted chocolate, walnuts, and maraschino cherries.

On an ungreased cookie sheet, drop dough by rounded teaspoons. Bake 12 to 15 minutes; remove from oven. Place cut-side down marshmallows on top of hot cookies. Cool on wire racks. When cool, frost with Chocolate Frosting.

Chocolate Frosting:
3 tablespoons butter
2 tablespoons cocoa
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

In a medium saucepan over medium heat, melt butter. Stir in cocoa until dissolved. Add powdered sugar, milk, and vanilla extract; stir until smooth. NOTE: If necessary, add more milk to make a soft spreading consistency. Remove from heat.