COFFEE AND CREAM COOKIES

By feeferlump

Joanne Fluke. “Red Velvet Cupcake Murder.

Ingredients

• 1 cup white (granulated) sugar
• 1 cup brown sugar
• 1 cup salted butter, softened (2 sticks, 8 ounces,
• 1/2 pound)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup strong coffee (room temperature)
• 2 teaspoons instant coffee (I used instant
• espresso)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 and 1/2 cups all-purpose flour (pack it down
• in the cup when you measure it)
• 2 cups white chocolate chips (I used Nestle)
• Approximately 50 to 60 white miniature marshmallows (1 per Cookie)

Preparation

Step 1

Preheat oven to 350 degrees F., rack in the middle position.

Place the white sugar and brown sugar in the bowl of an electric mixer. Beat them together on LOW to combine.

Add the softened butter and mix it in on MEDIUM speed. Beat it until the mixture is light and fluffy.

Mix in the eggs, one at a time, beating after each addition.

Add the vanilla extract and strong coffee. Mix them in.

Mix in the instant coffee, salt and baking powder. Blend well.

Mix in the flour a half-cup at a time, beating after each addition.

Take the bowl out of the mixer and mix in the white chocolate chips by hand.

Drop spoonfuls of dough onto the cookie sheets, 12 mounds of dough to a standard-sized sheet. Use wet fingers to shape the dough mounds.

Press your impeccably clean thumb into the center of each dough mound. Fill the resulting indentation with a white miniature marshmallow. Press it down slightly.

Bake the Coffee and Cream Cookies at 350 degrees F. for 10 to 12 minutes or until nicely browned. (Mine took 11 minutes.)
Cool the cookies on the cookie sheets for 2 minutes and then remove them to a wire rack to complete cooling.