Malted Milk Rounds
Ingredients
| 4 cups | 960 ml | Gold Medal Flour |
| 2 cups | 480 ml | brown sugar (packed) |
| 0.75 cup | 180 ml | malted milk powder (plain) |
| 2 | eggs | |
| 0.33 cup | 79 ml | commercial sour cream |
| 2 tsp. | 10 ml | baking powder |
| 0.5 tsp. | 2.5 ml | soda |
| 2 tsp. | 10 ml | vanilla |
| 0.5 tsp. | 2.5 ml | salt |
| 1 cup | 240 ml | butter or margarine |
| — | Malt Frosting (below) | |
| 0.5 cup | 120 ml | brown sugar (packed), for frosting |
| 0.33 cup | 79 ml | malted milk powder (plain), for frosting |
| 0.25 cup | 60 ml | butter or margarine, for frosting |
| 0.5 tsp. | 2.5 ml | vanilla, for frosting |
| 3 cups | 720 ml | sifted confectioners' sugar, for frosting |
| 0.25 cup | 60 ml | milk or cream, for frosting |
Instructions
Measure flour by dipping method (p. 5) or by sifting. Blend first five ingredients thoroughly. Cream butter; gradually add sugar. Blend in eggs; beat well. Add half the blended dry ingredients; mix thoroughly. Add sour cream and vanilla; stir in remaining dry ingredients. Chill at least 4 hr.
Heat oven to 375° (quick mod.). Divide dough and roll ¼" thick on well-floured pastry cloth. Cut with 2½" cutter. Bake 12 to 15 min. on ungreased baking sheet. Cool about 2 min. Remove to racks. Cool; frost tops with Frosting. Makes about 5 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
Malt Frosting: Cook brown sugar, butter, and milk in saucepan until sugar is melted. Remove from heat; stir in malted milk powder and vanilla. Blend in confectioners' sugar gradually until right consistency.