Malted Milk Cookies
From The Kitchen Table Cookbook by Moira Sanders.
This recipe is an old family favourite. These cookies are soft, chewy and suitably malty, a flavour that I especially love in milk shakes. Make a batch of Creamy Iced Coffee (also featureed in The Kitchen Table Cookbook) with the leftover sweetened condensed milk.
For the cookies:
2 1/2 cups (625 mL) all-purpose flour
3⁄4 cup (185 mL) malted milk powder
1⁄2 tsp (2.5 mL) baking soda
1⁄4 tsp (1 mL) fine sea salt
1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1⁄2 cup (125 mL) brown sugar
2 eggs
2 tsp (10 mL) pure vanilla extract
2 Tbsp (30 mL) sweetened condensed milk
For the malted milk frosting:
1⁄2 cup (125 mL) brown sugar
1⁄4 cup (60 mL) butter
1⁄4 cup (60 mL) evaporated milk
1⁄2 cup (125 mL) malted milk powder
1⁄2 tsp (2.5 mL) pure vanilla extract
2 1⁄2 cups (625 mL) icing sugar (approx)
For the cookies:
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Whisk the flour, malted milk powder, baking soda and salt together in a medium bowl. Cream the butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy. Add the eggs, one at a time, scraping the bowl down as you go. Add the vanilla and the condensed milk and mix until combined. Add the dry ingredients and mix until thoroughly combined.
![](http://www.fitzhenry.ca/usercontent/Fitzhenry/Marketing_imagery/malted_milk_cookies.jpg)
Combine the brown sugar, butter and evaporated milk in a saucepan and cook over medium-low heat until the butter is melted. Remove from the heat and add the malted milk powder and vanilla. Whisk in the icing sugar until smooth. Add up to ½ cup (125 mL) more icing sugar until the frosting is a good spreading consistency. Ice the cookies. Let the cookies sit, uncovered, for at least 30 minutes, or until the icing is set.
Store in layers of parchment paper in an airtight container for up to 1 week.