My next upcoming assignment for Baked Sunday Mornings is Salt-n-Pepper Sandwich Cookies, one of the two cookies featured in the photo on the cover of Baked Explorations. I quickly decided that I also wanted to try the other cookie in the cover photo, the "Malted Milk Sandwich Cookie." Actually, baking both cookies at the same time makes a lot of sense, because the two cookies share the exact same filling.
In the past, I have kept malted milk powder on hand for the sole purpose of making homemade Chubby Hubby ice cream (the real thing from Ben & Jerry's is fudge-covered peanut butter-filled pretzels in vanilla malt ice cream, rippled with fudge and peanut butter), and I don't recall having used it in any baked goods before. This cookie dough is made from flour, malt powder, baking powder, baking soda, salt, butter, dark brown sugar, sugar, eggs, sour cream, and vanilla. You have to chill the dough for several hours before rolling it out. This dough was quite soft and I had to use a lot of flour for rolling and cutting, although I was able to repeatedly re-roll scraps without any problems. I used a 2-inch diameter round cutter for my cookies, and they spread slightly in the oven for a finished size 2 and 1/4 inches across. The recipe says that it yields 30 sandwiches, but I got a whopping 63.
The cookie filling is supposed to be an approximation of what's inside an Oreo, and it comes pretty darn close. Made from butter, shortening, powdered sugar, salt, and vanilla (you are also supposed to include rum, which I omitted), the filling is firm and holds its shape at room temperature. I was also very surprised that you could fill these cookies and store them at room temperature for a few days without the cookies becoming soft or soggy. I quite liked the contrast of the crisp cookies against the filling, although these cookies were slightly messy to eat, because taking a bite forced the filling to squish out from the sides.
I thought that these cookies were great, although the malt flavor is not very pronounced. However, it's a perfectly good vanilla sandwich cookie. The fact that it's also a good looking cookie that keeps well for a few days is a bonus.
Stay tuned until Sunday to read about the salt-n-pepper sandwich cookies!
Recipe: "Malted Milk Sandwich Cookies" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito.
In the past, I have kept malted milk powder on hand for the sole purpose of making homemade Chubby Hubby ice cream (the real thing from Ben & Jerry's is fudge-covered peanut butter-filled pretzels in vanilla malt ice cream, rippled with fudge and peanut butter), and I don't recall having used it in any baked goods before. This cookie dough is made from flour, malt powder, baking powder, baking soda, salt, butter, dark brown sugar, sugar, eggs, sour cream, and vanilla. You have to chill the dough for several hours before rolling it out. This dough was quite soft and I had to use a lot of flour for rolling and cutting, although I was able to repeatedly re-roll scraps without any problems. I used a 2-inch diameter round cutter for my cookies, and they spread slightly in the oven for a finished size 2 and 1/4 inches across. The recipe says that it yields 30 sandwiches, but I got a whopping 63.
I thought that these cookies were great, although the malt flavor is not very pronounced. However, it's a perfectly good vanilla sandwich cookie. The fact that it's also a good looking cookie that keeps well for a few days is a bonus.
Stay tuned until Sunday to read about the salt-n-pepper sandwich cookies!
Recipe: "Malted Milk Sandwich Cookies" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito.
Comments
I hope you get some rest this weekend!