life of uncertainty

Frosted Malted

I’m attending a RL cookie exchange tomorrow night so it was a no-brainer to participate in this virtual exchange. Yay for cookies! I made these cookies last weekend but only the cookie part. They are a rolled out cookie so make them thinner or thicker depending on how soft you like them. I really enjoy malt and was so pleased with the malt flavor in these. The recipe is from the 60’s and this is listed as a nutritious recipe for kids. They are just a less sweet sugar cookie. I’ll be frosting my cookies tonight so I will update on Monday

Malted Milk Rounds - Betty Crocker Cooky Book, circa 1970

4 cups all-purpose flour
3/4 cup malted milk power (plain)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
1/3 cup commercial sour cream
2 tsp vanilla
Malt Frosting (below)

Measure flour by dipping method or by sifting. Blend first five ingredients thoroughly. Cream butter; gradually add sugar. Blend in eggs; beat well. Add half the blended dry ingredients; mix thoroughly. Add sour cream and vanilla; stir in remaining dry ingredients. Chill at least 4 hrs.

Heat oven to 375 degrees. Divide dough and roll 1/4″ thick on well-floured pastry cloth. Cut with 2 1/2″ cutter. Bake 12 to 15 mins on ungreased baking sheet. Cool about 2 min. Remove to racks. Cool; frost tops with frosting.

Makes about 5 dozen cookies

Note: If you use self-rising flour, omit soda and salt

Malt Frosting

1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup milk or cream
1/3 cup malted milk powder (plain)
1/2 tsp vanilla
3 cups sifted confectioners’ sugar

Cook brown sugar, butter, and milk in saucepan until sugar is melted. Remove from heat; stir in malted milk powder and vanilla. Blend in confectioners’ sugar gradually until of right consistency. (What that is I have no clue)