Malted Milk Cookies Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 375º. 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.
Maple-Nut Refrigerator Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Beat brown sugar, butter and maple extract in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.
|