Friday, April 1, 2011

Malted Milk Sandwich Cookies

I wanted to make another cookie with malted milk so this time I chose a recipe from "Baked"

I mean, you really can't go wrong with anything those "Baked" guys make! This one's so so good.
Again, I love the creaminess of the cookie from the malted milk. There's dark brown sugar in the cookie, which I think adds another layer of flavor...a little more caramel flavor.

If I could change one thing, it would be the filling, it's a tad sweet and I'm never too crazy about comsuming shortening. I'll use it when it's absolutely necessary...but I really try to avoid it when I can. In this case, I think next time I'll just go with all butter.

But seriously, my older son had no problem gobbling down a few! He said, Hey Mom, I love those pie cookies! Guess he thought they were like whoopie pies!

Whisk your dry ingredients and set aside.

Beat the butter and sugars together til they're light and fluffy.
Add the eggs, then the sour cream and vanilla...

Then add half the dry ingredients all at once and beat 15 seconds ( not 16! Ha!).
Then add the remaining dry ingredients and beat til just incorporated.

Divide the dough into 2 balls, wrap in plastic and chill in the fridge for 3 hours.

Preheat your oven to 350 and take out one of the portions of dough.
Sprinkle a little flour on a work surface (I used 2 pieces of plastic wrap) and roll out the dough to 1/4" thickness.
Cut out your shapes, then reroll scraps. Pop back into the fridge to keep them cold as your roll out the others.
Place them onto your baking sheet and bake for 10 to 12 minutes.

Malted Milk Sandwich Cookies (from "Baked")

4 cups AP flour
3/4 cup malted milk powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temp.
1 cup firmly packed dark brown sugar
1 cup white sugar
2 eggs
1/3 cup sour cream
2 tsp. vanilla


5 oz. vegetable shortening
4 tbsp. unsalted butter, room temp., cut into small pieces
3 1/4 cups confectioners' sugar, sifted
1/2 tsp. salt
1 tbsp. vanilla
1 tsp. light rum ( I think this is such a small amount that you could just use water)
1. Whisk the flour,malted milk powder, baking powder, baking soda and salt together in a medium bowl and set aside.
2. In a mixing bowl, beat the butter and sugars til light and fluffy.
3. Add the eggs, one at a time, beating til each is incorporated.
4. Add the sour cream and vanilla and beat til just incorporated.
5. Add half the flour mixture all at once and beat 15 seconds, scrape the bottom and sides of the bowl to be sure the mixture is well combined.
6. Add in the remaining flour mixture and beat til it's just incorporated.The mixture will come together in a mass.
7. Divide the dough in half and wrap each half in plastic wrap, then place into the fridge for 3 hours.
8. Once it's chilled, preheat the oven to 350 and take out one of the balls of dough.
9. On a lightly floured surface or between 2 pieces of plastic wrap, floured, roll out the dough to 1/4" thickness and cut out your shapes.( A 2" round cutter is a good size).
10. Place the cookies onto your baking sheet and pop into the fridge to keep cold as your cut out the others. Keep the dough cold, chilling the cookies, once they're cut out. ( or even placing in the freezer 5 minutes will help them keep their shape.)
11. Bake 10 to 12 minutes ( Mine took 12 minutes). Then let them cool a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
12. Place the filling onto one of the cookies and top with another to make a sandwich.

1. Beat shortening and butter in a small bowl til creamy.
2. Add the confectioners' sugar in 3 additions, mixing each addition til combined.
3. Beat in the salt, vanilla and rum and beat 10 seconds.
The filling should be thick but spreadable. If too thick, add a few drops of water, if too thin, add a little more confectioners' sugar.

1 comment:

  1. Is the biscuit (cookie) itself crunchy?



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