You can always measure the success of a cookie by how long a batch lasts. Using that logic, Tuesday’s batch of Salt-N-Pepper Sandwich Cookies from Matt Lewis and Renato Poliafito‘s Baked Explorations was a smash hit, with nearly 30 cookie disappearing in little more than a day and a half. The folks who tried them couldn’t get enough of the eerily Oreo-like filling.
With that in mind, I decided that another sandwich cookie was in order, one that shared the same fantastically creamy filling: Malted Milk Sandwich Cookies. This time that great vanilla filling is sandwiched in between two chewy, malty, brown sugary cookies, a little more mild than the salt-n-pepper version but so good. Having one batch of sandwich cookies already under my belt (literally), this time I opted to go a little smaller than the two inches that Lewis and Poliafito call for in the recipe. Using a one-inch cookie cutter doubled my cookie output and made for macaron-sized cookies that you could eat at least two or three of with no problem.
Although my experience with malted milk up until now had been limited to a box or two of Whoppers, after baking these Malted Milk Sandwich Cookies I’d love to see what other recipes this mild, malty powder could be incorporated into. I’m thinking that a few spoonfuls would work quite nicely in a batch of chocolate chip cookies, or even a buttery pound cake.
As always with our Cook the Book feature, we have five (5) copies of Baked Explorations to give away this week.
Adapted from Baked Exploarions. Copyright © 2010. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.
