Malted Madness Cookies Food

VANILLA MALTED COOKIES

Steps:

• Preheat oven to 350 degrees. 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 a pastry bag fitted with a large star tip (such as Ateco #825). 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, 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.

MALTED MILK COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

MALTED MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

MALTED SUGAR COOKIES

Steps:

• Whisk the flour, malted milk powder and baking powder in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies with 2- to 3-inch cookie cutters; arrange about 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Freeze until firm, 5 to 10 minutes.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the royal icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Tint as desired with food coloring. Spread or pipe on the cookies. Sprinkle with sanding sugar. Let set, 1 hour. Go to page 242 for decorating tips.

CHOCOLATE MALTEDS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Chill 30 minutes, then roll into balls. Press a halved malted milk ball into the center of each cookie before baking, 12 to 15 minutes at 350 degrees.

MALTED MILK CHOCOLATE CHIP COOKIES - WOW!

Steps:

• In a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.

MALTED CHOCOLATE CHIP COOKIES - VEGAN

Steps:

• Preheat oven to 350°F.
• Mix all the dry ingredients together.
• Mix all the wet ingredients together.
• Mix everything together.
• Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out.
• Bake for 10-12 minutes at 350°F.