CHOCOLATE PECAN MARSHMALLOW COOKIES

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
16-18 large marshmallows

Icing:
6 tbsp. butter or margarine
2 tbsp. baking cocoa
1/4 cup milk
1 3/4 cups confectioners' sugar
1/2 tsp. vanilla extract
Approximately 36 pecan halves

In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookies. Return to the oven for 2 minutes. Cool completely on a wire rack.
For icing: combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.