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Cathedral Cookiescookies, snacks 6 oz package semisweet chocolate chips 2 tablespoon margarine 1 egg, beaten 3 cup miniature colored marshmallows 1 cup chopped nuts 1 powdered sugar Melt chocolate and margarine over low heat, or in oven at low temperature; remove from heat, add beaten egg a little at a time and stir until smooth. Mix marshmallows and nuts in a large bowl. Pour chocolate mixture over them, mix well. Divide mixture in half on waxed paper that has been sprinkled with powdered sugar. Shape each roll approximately 8" long and l l/2" in diameter. Chill for several hours. Slice to serve. This may be made ahead of time, wrapped in foil and stored in freezer. Keeps well.
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