Malted Milk Shortbread Cookies

Sunday Dinner

Goat Cheese Melba Toasts

Roast Chicken
Buttermilk Mashed Potatoes
Green Salad with Bacon and Croutons

Malted Milk Shortbread Cookies

I apologize for the posts being a bit scarce this past week, but life has thrown me a few curve balls. Sports, cupcake orders, and my daughter getting the stomach flu have really eaten up the time. As a matter of fact, I have another cupcake order that I am working on today, which doesn’t leave me room for Sunday dinner baking for my family. Fortunately, I have a half batch of this cookie dough in the freezer from earlier this week to bake up for dessert tonight.

These malted milk shortbread cookies provide a nice little twist on the classic rolled out dough holiday cookie. You might have inferred from previous a recipe post that I am a Whopper fan. These crunchy little circles of yum deliver a malted milk/shortbread taste with a satisfying texture sure to delight any cookie lover.

Sunday Dinner one year ago
Sunday Dinner two years ago

Malted Milk Shortbread Cookies

By Nicole Prep: 20 minsCook: 25 minsRefrigeration Time: 3 hrsTotal: 3 hrs 45 mins Servings: 36 cookies Rich and buttery, these cookies will surely satisfy any sweet tooth!

Equipment

• Stand mixer
• Fluted cookie cutter set

Ingredients 

For the Shortbread

• 1 cup (8 ounces) unsalted butter, softened
• 1 cup confectioners’ sugar
• 2 cups unbleached all-purpose flour
• 2 tablespoons malted milk powder
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract

For the Frosting

• 1 ½ cups confectioners' sugar
• 6 tablespoons heavy cream
• ½ teaspoon pure vanilla extract
• 1 cup chopped malted milk balls

Instructions 

For the Shortbread

1. Preheat the oven to 325ºF. Line baking sheets with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the flour, malted milk powder, salt, and vanilla, beating until combined (dough will be crumbly). Knead the dough on a work surface until it comes together, and pat it into a disk. Cover in plastic wrap and chill for 3 hours or until firm.
3. On a lightly floured work surface, roll the dough to ¼-inch thickness. Using a 2-inch round or fluted cookie cutter, cut out cookies. Using a spatula, transfer cookies to the prepared baking sheets. Gather scraps, re-roll, and cut out cookies until all the dough has been used.
4. Bake the cookies for 20-30 minutes or until the edges are lightly browned. Transfer to wire racks to cool completely.

For the Frosting

1. In a medium bowl, combine the sugar, cream, and vanilla, whisking until smooth. Spread the frosting on the cooled cookies and sprinkle with the chopped malted milk balls. Allow the frosting to set. Store in an airtight container with wax or parchment paper in between, for up to 3 days. Enjoy!

Notes

Make ahead: Shortbread dough can be wrapped in plastic wrap, placed in a freezer-safe bag, and frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe. To store: Store in an airtight container with wax or parchment paper in between, for up to 3 days.

Nutrition

Calories: 113kcal, Carbohydrates: 14g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 35mg, Potassium: 14mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 195IU, Vitamin C: 0.02mg, Calcium: 5mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.