Thursday, January 9, 2014

vanilla malted cookies

If you like malt (THINK: Horlicks), and you like crunchy cookies, I have the perfect recipe for you!

This was part of the collection of cookies I made to give away for Christmas last year. I love Horlicks.

And these cookies are really, really simple to make.


And you don't have to wait for Christmas to bake them either!

Here's how.

In a bowl of a mixer, cream the sugar, cream cheese and butter until they turned light and fluffy.

To this, add the egg, and continue beating.

Then in went the vanilla extract, as well as the seeds of one pod of vanilla bean, and beat some more.

Finally, add the flour in 3 additions and mix until just incorporated.

Because I didn't have a lot of time, I used an ice-cream scoop to dish the cookies. But if you have the time, by all means, use a piping bag and a nice nozzle to pipe the cookies.

I pressed the cookies to flatten them slightly.

Once baked, the cookies were placed on a wire rack to cool completely.

I love the tiny, tiny specks of vanilla.

Have you taken part in my Ombre cakes giveaway? Click on the picture below to take part!

Vanilla Malted Cookies
Adapted from Martha Stewart's Cookies

2 3/4 cups all-purpose flour
3/4 cup plain malted-milk powder
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (250g) unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 vanilla bean, split, seeds scraped and reserved
1 large egg
1/2 teaspoon pure vanilla extract

1. Preheat oven to 170C. Whisk together flour, malted-milk powder, baking powder, and salt.
2. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine.
3. Transfer dough to a pastry bag fitted with a large star tip. Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart. (I used an ice-cream scoop.)
4. Bake until bottom edges are golden brown, 11 to 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

This post is the final part of my 4-part post on Christmas cookies. 
The recipe for Part 3 (Chocolate Charms Shortbread) can be found here.
The recipe for Part 2 (Dark Chocolate and Cranberry Cookies) can be found here.
The recipe for Part 1 (Old-Fashioned Lemon Sugar Cookies) can be found here.
The recipe for Chocolate Chip cookies can be found here.

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