COFFEE AND CREAM COOKIES

This is another of author Joann Fluke's recipes.

1 cup granulated sugar
1 cup packed brown sugar
1 cup salted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup strong coffee at room temperature
2 tsp instant espresso
1 tsp salt
2 tsp baking powder
3 1/2 cups all-purpose flour, packed down when measuring
2 cups white chocolate chips
Approximately 50 to 60 white miniature marshmallows (You need one per cookie)

Line baking sheets with parchment paper or spray with nonstick cooking spray.

Note: This recipe is easier using an electric mixer but can be done by hand.

Combine the sugars in a larger mixing bowl and beat on low to combine. Add softened butter and turn speed to medium; beat until mixture is light and fluffy.

Add eggs, one at a time, beating after each addition. Add vanilla extract and strong coffee; beat until mixed in.

Beat in the instant espresso, salt, and baking powder until blended.

Add in the flour, 1/2 cup at a time, beating after each addition.

Stir the chips in by hand.

Drop spoonfuls of  the cookie dough on cookie sheets, 12 mounds per average-size cookie sheet. Use wet fingers to shape the mounds into cookie. Place your clean thumb into the center of each mound and place a mini marshmallow into the indention. Press marshmallow down slightly.

Bake at 350 degrees 10 to 12 minutes just until nicely browned.

Cool on the cookie sheets for 2 minutes before removing to wire racks to cool completely.

Yield: 4 to 5 dozen based on cookie size.

Just for fun clipart.