Yesterday I had a happy moment… I called my house and the answering machine picked up. Strange thing to be happy about right? I was happy because that meant my house was receiving electricity again after the Nor’easter that hit New England on Saturday night. We stayed with my in-laws in the meantime and the kids were thrilled with our little “camp-out” in the grandparents’ living room. Lucky for us we didn’t have any major damage to our home but a very large oak tree fell into our backyard.
I made these cookies on Saturday afternoon before the storm hit.
Vanilla Malted Cookies
(from Martha Stewart’s Cookies cookbook)
- 2 3/4 cups all-purpose flour
- 3/4 cup plain malted-milk powder (like Ovaltine)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 oz. cream cheese, room temperature
- 1 cup sugar
- 1 vanilla bean, split, seeds scraped and reserved
- 1 large egg
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Whisk together flour, malted-milk powder, baking powder, and salt.
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.
Transfer dough to either a pastry bag or a cookie press fitted with a 1/2-inch star tip. (I used the cookie press and it worked out wonderfully.) Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart.
Bake until bottom edges are golden brown, 11 to 15 minutes.
Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
I would make them again in a heartbeat because they were delicious and fun to make. I was especially happy that the kids loved these cookies and this recipe made plenty to share with our extended family while we camped out this week. We rate this recipe 5 stars.