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Vanilla Malted Cookies

Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.

  • yield: Makes about 6 dozen

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Ingredients

  • 2 3/4 cups all-purpose flour
  • 3/4 cup plain malted-milk powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup sugar
  • 1 vanilla bean, split, seeds scraped and reserved
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt.

  2. Step 2

    With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine.

  3. Step 3

    Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart.

  4. Step 4

    Bake until bottom edges are golden brown, 11 to 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Source
Martha Stewart Living, May 2007

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Reviews (22)

  • 17 Aug, 2011

    Loved this recipe! Easy, simple and light vanilla taste.
    I used Olvatine for the malt flavour and I will make these again!

  • 26 Apr, 2011

    I bought vanilla beans just to try this recipe, I was so excited. The flavor was great and I liked the cookie but I wasn't as crazy for them as I'd hoped I'd be. They were just a fancier sugar cookie, basically. I halved the recipe, using about 1/8 cup of egg, and it turned out fine.

    For those who may not want to add the vanilla bean.. I bought mine at www.saffron.com for $26 for a pound of beans (including shipping). I got well over 100 beans and I was *very* satisfied with the quality.

  • 26 Apr, 2011

    I purchased vanilla beans just for this recipe, I was so excited to try it. The flavor was great but I wasn't as crazy about them as I thought I would be. It's a slightly fancier sugar cookie. I halved the recipe & measured the egg in a glass measuring cup & ended up using about 1/8 cup of egg. I also doubled the vanilla bean.

    For those of you who won't use vanilla beans due to expense: I bought mine @ www.saffron.com at about $26 for 1 lb. (over 100 beans!!). I was thrilled with them.

  • 2 Dec, 2010

    I tried these out for my Hoilday cookie plate, this is a keeper. Perfect flavor of carmel from the malted powder and the 2 kinds of vanilla. I think you can make it with out the vanilla bean if you use good quality Real vanilla extract.
    FYI - I found Carnation Brand - Plain malted powder at QFC, here in Portland, Oregon.

  • 28 Nov, 2010

    I order fresh vanilla beans on-line from {http://www.beanilla.com/index.php}.
    They are very reasonably priced.

  • 25 Apr, 2010

    These cookies are very good. They have a light delicate texture and nice flavor. I can't afford to buy vanilla bean (it's very expensive), so I used extra vanilla. I am sure the vanilla bean would have given a stronger vanilla flavor, but I did use a good pure vanilla extract. I ate them warm, and they were delicious. I am sure the flavor will really come out when completely cooled.

  • 19 Apr, 2010

    @CocoCusa = I bought it at WalMart in the Chocolate Milk Mix (Nesquick, Hersheys syrup) aisle. There was chocolate malted and plain malted.

  • 19 Apr, 2010

    Where does one find malted-milk powder?

  • 19 Apr, 2010

    Very yummy! I used my cookie press and the dough worked very well. Towards the end I needed to refrigerate while batches were in the oven because the remaining dough would soften up too much and be difficult to press and flatten in the oven. Kids love them!

  • 18 Apr, 2010

    Can someone tell me if these are more on the crunchy or soft side? I prefer softer cookies.Sometimes I can get away with underbaking or I can usually tell by how much flour is used which they are but I have never made a cookie recipe that uses cream cheese. I love cream cheese but for some reason never used it in a cookie recipe.

  • 18 Apr, 2010

    Can someone tell me if these are more on the crunchy or soft side? I prefer softer cookies.Sometimes I can get away with underbaking or I can usually tell by how much flour is used which they are but I have never made a cookie recipe that uses cream cheese. I love cream cheese but for some reason never used it in a cookie recipe.

  • 18 Apr, 2010

    Carnation makes malted milk powder and I think that Horlick's makes it.
    Most grocery stores carry it in the cocoa powder section. Also
    Whole Foods stores. I have used an extra tsp. vanilla if I don't have a bean.
    Mykele

  • 18 Apr, 2010

    Carnation makes malted milk powder and I think that Horlick's makes it.
    Most grocery stores carry it in the cocoa powder section. Also
    Whole Foods stores. I have used an extra tsp. vanilla if I don't have a bean.
    Mykele

  • 18 Apr, 2010

    Just use an excellent grade of vanilla (not "artificial", which is made from chemicals). Less expensive but a very good substitute, double the amount of liquidfrom 1/2 teaspoon to 1 teaspoon .

  • 18 Apr, 2010

    Where can I find malted-milk powder?

  • 18 Apr, 2010

    with what can be sustitute the vainilla beans?.

  • 18 Mar, 2010

    You can try to find vanilla beans at a bulk store. They're stored in an air tight tube. Good luck!

  • 18 Mar, 2010

    You can try to find vanilla beans at a bulk store. They're stored in an air tight tube. Good luck!

  • 26 Jan, 2010

    These are awesome cookies. However I did get bored after awhile piping the 2 1/2 inch strips so I got creative and made them in pretzel shapes!

  • 16 Jan, 2010

    Where am I suppose to find vanilla beans? All my grocery stores do not carry them. Is there any other type of vanilla I can use?

  • 19 Jul, 2009

    Yes, it's plain flour.

  • 19 Jul, 2009

    i live in australia - is all purpose flour plain flour (no raising agent)???thanks