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 degrees. 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.
Originally Submitted
5/13/2009
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