Chocolate Malted Cookies
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Chocolate Malted Cookies
YIELD Makes about 4 dozen cookies
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INGREDIENTS
| 1/2 | cup (1 stick) butter, softened |
| 1/2 | cup shortening |
| 1‑3/4 | cups powdered sugar, divided |
| 1 | teaspoon vanilla |
| 2 | cups all-purpose flour |
| 1 | cup malted milk powder, divided |
| 1/4 | cup unsweetened cocoa powder |
PREPARATION:
- 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.
Tip
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.
This recipe appears in:
Chocolate
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