INGREDIENTS
2 cups all-purpose fl our
½ tsp salt (preferably sea salt)
¼ tsp baking powder
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
1 egg
½ tsp LorAnn Oils Super-Strength Chai Tea Flavor
1 tsp any LorAnn Oils vanilla extract
18–20 marshmallows, cut in half horizontally
INSTRUCTIONS
1. Preheat oven to 350º F (180º C). Line baking sheet with parchment paper.
2. In a medium bowl, whisk together the fl our, salt, and baking powder. Set aside.
3. Cream together the butter and sugar until fluffy, about 2 to 3 minutes. Add the
egg, LorAnn Oils Chai Tea Flavor, and LorAnn Oils vanilla extract. Beat
together until well blended.
4. Stir in the dry ingredients.
5. Chill dough 30 minutes in refrigerator.
6. Roll into approximately 1” balls. Place 12 balls onto prepared cookie sheet,
spacing 1” apart. Use the heel of your hand to fl atten each slightly.
7. Bake for 11 to 14 minutes. Remove from oven and place one marshmallow half
onto the top of each cookie.
8. Turn on broiler and place cookie sheet under it. Heat just until tops of
marshmallows are golden brown and nicely toasted. Transfer cookies to a rack
and allow to cool completely.
9. Repeat with remaining dough.
10. Store cooled cookies in an airtight container.
