1/2 cup butter, softened
3 1/2 cups all-purpose flour
3/4 cup wet milk powder
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground cinnamon
1 3/4 cups shortening
2 cups crushed chocolate pecan halves
1 cup chopped pecans
1 cup mini marshmallows
1 1/2 cups confectioners' sugar
1 tablespoon water
1/3 cup semisweet chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter or margarine, flour, and milk. Stir in the shortening, 1 cup at a time, beating well after each addition. Stir in the salt, cinnamon, and 1 cup of the chopped pecans. Add the remaining pecans, 1/2 cup at a time, beating well after each addition. Stir in the sugar and water, 1/3 cup at a time, beating well after each addition. Fold in the cookies using the wet ingredients. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the tops of the cookies spring back when lightly touched. Cool on wire racks.
To make the frosting: In a medium bowl, stir together the powdered milk and 1/2 cup at a time, beating well after each addition. Stir the confectioners sugar, 1/2 teaspoon water, and 1 tablespoon of the chocolate chips into the milk mixture just until smooth. Whisk in the remaining chocolate, using a wooden spoon if necessary. Spread evenly over the cooled cookies. Let cool on wire racks for 1 week before removing from the cookie sheets.