-
1
Combine flour, cocoa, baking soda and salt in bowl; set aside.
-
2
Beat sugar and 1 cup softened butter in bowl at medium speed until creamy.
-
3
Add egg and vanilla, beating until well mixed.
-
4
Gradually add flour mixture, beating at low speed after each addition.
-
5
Divide dough in half; wrap each in plastic food wrap.
-
6
Refrigerate at least 2 hours or until firm.
-
7
Heat oven to 375F.
-
8
Line cookie sheets with parchment paper; set aside.
-
9
Place onto prepared cookie sheets.
-
10
For handle, use dough scraps to cut half circles.
-
11
Attach to sides of cups, pressing slightly.
-
12
Bake 8-10 minutes or until cookies are set.
-
13
Remove sheet of parchment to cooling rack.
-
14
Cool completely.
-
15
Beat powdered sugar and 1/2 cup butter in bowl at medium speed until creamy.
-
16
Add almond flavoring and enough half & half for desired consistency.
-
17
Place 1 cup frosting into resealable plastic food bag; snip off small corner of bag.
-
18
Decorate cups by squeezing frosting bag to outline cup handle and curve at top of cup.
-
19
Spread frosting onto cookie below curved line.
-
20
Add 3 miniature marshmallows above the curve, using a dot of frosting to attach each marshmallow.
-
21
Add additional decorations, as desired.
