Chocolate Malted Cookies
Makes about 4 dozen cookies
|1/2||cup (1 stick) butter, softened|
|1-3/4||cups powdered sugar, divided|
|2||cups all-purpose flour|
|1||cup malted milk powder, divided|
|1/4||cup unsweetened cocoa powder|
- Beat butter, shortening, 3/4 cup powdered sugar and vanilla in large bowl. Add flour, 1/2 cup malted milk powder and cocoa until well blended. Refrigerate several hours or overnight.
- Preheat oven to 350°F. Shape slightly mounded teaspoonfuls of dough into balls; place about 2 inches apart on ungreased cookie sheets. Bake 14 to 16 minutes or until lightly browned.
- Meanwhile, combine remaining 1 cup powdered sugar and 1/2 cup malted milk powder in medium bowl. Remove cookies to wire racks; cool 5 minutes. Roll cookies in powdered sugar mixture.
Substitute 6 ounces melted semisweet chocolate for the 1 cup powdered sugar and 1/2 cup malted milk powder used to roll the cookies. Instead, dip cookies in melted chocolate and let dry on wire racks until coating is set.
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