1/2 c. butter
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. light brown sugar
1 1/4 c. flour
2 tbsp. milk
1/4 c. maraschino cherry juice
3/8 c. chopped walnuts
2 (1 oz.) squares unsweetened chocolate, melted
1/4 c. snipped maraschino cherries
2 dozen white regular marshmallows, cut in half
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/4 c. vegetable shortening

Cream 1/2 cup butter and sugar. Beat in egg. Add flour, soda and salt. Thoroughly beat in cherry juice, milk and melted chocolate. With spoon, stir on lightly greased and floured cookie sheet about 2 inches apart. Bake 11 minutes at 350 degrees. Remove from oven.

Immediately top with marshmallow half, cut side down. Cool.

In double boiler over hot water, melt last 2 ingredients, stirring until smooth. Lift each cookie from rack. Drizzle with chocolate mixture from tip of teaspoon. Dry on cake racks. Store between layers of waxed paper. Cover with foil.