The Amish and baked goods are essentially synonymous. Their rich baking tradition likely ties into their history of self-sufficiency.  The Old Order Amish historically have had to scratch a living out of whatever they had on hand and that meant using the building blocks of baking: butter, flour, sugar, eggs, maybe molasses, and brown sugar. So Amish cooks had to be creative to come up with many different methods of baking.  And as they have moved away from the insular self-sufficiency which once defined them their creative baking has branched out to include chocolates, marshmallow, nuts, and citrus, all items relatively new to the Amish culinary tradition.  But I like what they’ve done with them!:)  How about trying these delicious chocolate marshmallow cookies from The Amish Cook’s Baking Book?  By the way, the Koshereye.com website is doing a giveaway of The Amish Cook’s Baking Book, so check it out!

CHOCOLATE MARSHMALLOW COOKIES

1 cup shortening

2 cups sugar

2 eggs

2 tsp. vanilla

4 cups flour

1 tsp. baking soda

1 tsp. salt

2/3 cup cocoa powder

1 cup thick sour milk

36 big marshmallows, cut in half

     In a medium bowl, stir together the flour, baking soda, salt and cocoa powder.  Set aside.  Beat together the shortening, sugar, eggs and vanilla until fluffy.  Add flour mixture alternately with the sour milk.  Drop batter by spoonful onto greased baking sheet. Bake at 350 degrees F for 8 minutes.  Top each cookie with a marshmallow half and return to oven for 2 minutes to soften.

FROSTING

6 Tbsp. butter or margarine, melted

1/4 cup cocoa powder

1 tsp. vanilla

3 1/2 cups powdered sugar

5-6 Tbsp. milk

     Combine all ingredients and beat together until smooth.  Once cookies are cooled, spread over tops covering marshmallows.

**sour milk: Place 1 Tbsp. lemon juice or vinegar in measuring cup.  Fill with milk to make one cup.  Let sit at room temperature for 15 minutes.  Should be thick and lumpy.**