Malted Milk Cookies
2 cups packed brown sugar
1 cup butter or margarine — softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting — (recipe follows)
MALTED MILK FROSTING
3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine — softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla
Heat oven to 375ş. Beat brown sugar, butter, sour cream, vanilla and eggs
in large bowl with electric mixer on medium speed, or mix with spoon. Stir
in remaining ingredients except Malted Milk Frosting.
Roll one-third of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
indentation remains when touched in center. Immediately remove from cookie
sheet to wire rack. Cool completely. Frost with Malted Milk Frosting.
MALTED MILK FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“60 Cookies”
Per serving: 154 Calories (kcal); 5g Total Fat; (29% calories from fat); 2g Protein; 25g Carbohydrate; 8mg Cholesterol; 127mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
Malted milk powder isn’t something you use daily, so to keep it
tasting fresh, store the opened jar in the refrigerator or freezer
up to 12 months. You’ll find malted milk powder in your
supermarkets with other ice-cream toppings.
Make It Your Way
To make Chocolate Malted Milk Cookies, substitute
chocolate-flavored malted milk powder for the natural malted milk
powder in both the cookie dough and frosting. To double the malt
flavor, sprinkle frosting with coarsely crushed malted milk balls
and press them in slightly to help them stick.
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