Malted Milk Spritz

Yesterday I told you all about the exciting new cookie book by Mindy Segal called Cookie Love (you can read the review here). Today I am sharing with you what, thus far, is my favorite recipe from the book, Malted Milk Spritz.

I am a big fan of malted anything, so was really happy to see this recipe among the 60 offerings in the book. These took me a little while to make...at least it seemed so, but perhaps it's because I was making these, seeding pomegranates, chopping mangos, making dinner, and watching the ballgame all at the same time. At any rate, I made these over the course of two days, making the cookies the first day, and then dipping them in melted chocolate and crushed malt balls the next.

The book gave no indication as to just how finely the malt balls were to be crushed (and for this recipe there was no picture), so I took a shot in the dark and crushed them by placing them in a quart-sized Ziploc® freezer bag, and used my marble rolling pin to pulverize them to the size of what appeared similar to chopped nuts. As you can see, this worked well.

Also, because I don't have nearly enough available fridge space to chill three cookie sheets at once (or even one for that matter), I put the unbaked cookies on cookie sheets into the freezer. This worked fine.

This dough pipes beautifully, easily, and quickly, and I used a wide star tip that I had on hand along with a disposable pastry bag that I bought at Michael's (I LOVE these!). The malt flavor is intense without being overbearing, with the end result being bakery shop quality. We fought over who got the last one.

This post is linked to:

Melt In Your Mouth 
Amaze Me Monday

Cook Your Books