Eating one of these is like having a malted milk shake, yet in the form and texture of a cookie. Almost like shortbread, yet not as crisp.
Ingredients: 2 3/4 cups all-purpose flour, 3/4 cup plain malted-milk powder, 1 teaspoon baking powder, 3/4 teaspoon salt, 1 cup (2 sticks) butter, at room temperature, 3 ounces cream cheese, at room temperature, 1 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract.
Instructions: Preheat oven to 350 degrees. Measure out flour, malted-milk powder, baking powder, and salt in bowl; set aside. Beat butter and cream cheese until creamy. Mix in sugar; then egg, vanilla extract and almond extract. Gradually add flour mixture until thoroughly combined.
Prepare a pastry bag with a 1/2 inch star tip (or put tip in corner of heavy ziploc bag with the corner cut out and tape wrapped around it to hold in place). Fill bag with dough and pipe 2 1/2 inch strips onto parchment-paper-lined baking sheets about 1 inch apart.
Bake in preheated 350 degree oven 10-12 minutes or until lightly browned. Remove from oven and allow to cool on baking sheets for 2 minutes before transferring to cooling racks.
Makes about 6 dozen fingers. Can be stored in airtight container at room temperature up to a week.