| CHOCOLATE MALTED COOKIES |
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Makes about 3 Dozen Cookies 3/4 cup firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1 teaspoon vanilla 1 egg 1 -3/4 cups all-purpose flour 1/2 cup malted milk powder 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups malted milk balls, broken into large pieces* Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, malted milk powder, cocoa, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in malted milk pieces. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. *Place malted milk balls in heavy resealable plastic bag; break malted milk balls with rolling pin or back of heavy spoon. |
