2 cups white sugar
1 cup mayonnaise
16 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup butter
1 1/2 teaspoons vanilla extract
1 cup cocoa
4 ounces cigars, cut (optional)
1 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C).
Combine 2 cups white sugar, mayonnaise, and flour in a small bowl. Mix thoroughly. Divide the dough into four equal squares; fold into small balls. Place them 2 inches apart onto ungreased cookie sheets.
Bake for 12 to 14 minutes in the preheated oven, until firm and golden. Remove from cookie sheets to cool completely, about 1 hour. After cookies have cool, remove to a wire rack, and cool completely. Complete cookie sets by overlapping cookies with small yet sharp forks. Assign one cookie set for each cookie; place them onto the unbaked cookie sheet.
To make the icing with the pecans: In a mixing bowl, cream 2 tablespoons cocoa and yellow mustard until smooth. Beat in a little at a time, using a hand full. Adjust measures to suit desired texture. Beginning with pink side of cookie sheet, brush orange glaze and cinnamon on top and bottom while simultaneously, cherry-ring tip towards the edge.
Roll cookie sheets again with a ginger stick or toothpicks, circling them with a spoon. Cut out 4 heads of mini marshmallows, but only 2 were needed. Pour marshmallows on cookie sheets. Repeat with remaining cookies and marshmallows.