Vanilla Malted Cookies

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Piped cookies, always something that was on my wish list for a real long time. Another reason was a hunt on those melt in mouth biscuits/cookies of bakeries. Vanilla Malted Cookies is one version of such cookies but its not the exact indian bakery biscuits. I say because these cookies have cream cheese!!, malted milk powder!!!, butter!!!! :D. Am sure bakery biscuits are made with vegetable shortening.. Hunt will still go on, will keep you all posted on my next successful recipe

 

These cookies were melt in mouth, really soft centers and a very thin outer crunchy layer. They are good to be stored in airtight containers immediately after cooling it down and stored in refrigerators to retain the crispiness. I have used Wilton 1M to pipe half of the dough and another star nozzle for the rest. One batch I let to bake just right, which were overly soft, and the next batch I let bake a little longer which had a real nice brown base.

 

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup milk powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 120 gms cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1 large egg

 

 

Method:

  1. Pre-heat oven to 175 degree C. Line up a baking sheet with parchment paper or I used a silicon mat to line my baking tray.
  2. Sift together flour, baking powder and salt. Keep aside.
  3. Cream together butter, cream cheese and sugar for about 5 minutes on high speed until pale and fluffly. Add egg and beat for about a minute, then add vanilla extract and beat again until combined.
  4. Add flour and fold in just until the dough combines well.
  5. Prepare a piping with a big open star nozzle and fill 1/4 of the batter. Pipe rosettes or stars in your baking tray leaving 1 inch gap between each cookie.
  6. Bake in pre-heated oven for 12 to 14 minutes until the base of the cookie is golden brown. Remove from oven and let cool on wire rack. Sift together flour, baking powder and salt.
  7. Once completely cool, transfer them into air-tight container.

 

Recipe inspired by: thelittleepicurean

 

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