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
Source: Martha Stewart Living, May 2007
- 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
Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt.
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.
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.
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.