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"