Little Brother Ginger Snaps

We named these after my little brother since he was the best at making them!

Cream together in a mixer or with a hand mixer:

    3/4 c. shortening

    2 c. sugar

    3/4 c. butter

Add and mix together:

    2 eggs

    2/3 c. molasses

Stir together first and add to creamed mixture:

    4 2/3 c. flour

    1/2 t. salt

    2 t. ginger

    4 t. baking soda

    2 t. cinnamon

    1/8 t. cloves

Bake 350* until done, approximately 8 minutes.

"Jessie's" Malted Milk Cookies

I came home from college one time and hung out with my little sister and her friend Jessie. We had such a blast making these cookies (and shopping for the ingredients, I believe) that we named them after Jessie! They are an adaptation of Mrs. Field's cookies of a similar name.

Mix together in a bowl and set aside:

            2 1/2 c. flour

            3/4 c. malted milk powder

            1/2 t. baking soda

            1/4 t. salt

Beat together in a mixer or with hand mixer until light and fluffy:

            1 c. sugar

            1/2 c. brown sugar

            1 c. softened butter

Add to sugar mixture and combine :

            2 large eggs

            2 t. vanilla

            2 T. sweetened condensed milk

Add flour mixture gradually to sugar mixture and combine.  Add white vanilla/white chips or chocolate chips--we added the vanilla chips.  Bake at 300* for 24-25 minutes.

Vanilla Malt Cookies

These cookies are simply delightful! They end up resembling lady fingers somewhat and are perfect for dunking or for a special occasion.

2 3/4 cup flour
3/4 cup plain malted milk powder
1 tsp. baking powder
3/4 tsp. salt
1 cup butter (softened)
3 oz. cream cheese (room temperature)
1 cup sugar
1 vanilla bean, split, seeds scraped and reserved
1 egg
1/2 tsp. vanilla

Line baking sheets with parchment paper. Preheat oven to 350*. Whisk together flour, malted milk powder, baking powder and salt. In a mixer or with a hand mixer, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds. Add egg and vanilla extract; combine. On low speed, add flour mixture and mix. Place dough in a pastry bag fitted with large star tip. Pipe 2 1/2 strips onto cookie sheets, spacing about an inch apart. Bake until bottom edges are golden brown, 11-15 minutes, rotating sheets half way through. Transfer to wire racks to cool. Can be stored in airtight container up to a week.



Adapted from "Martha Stewart's Cookies"