forgiveness

For the past year, I’ve been providing 2 dozen cookies a month to the winner of an auction item I donated to a local charity.  This is my last delivery of the year and these cookies are real winners.  I have a thing for malted milk balls, Whoppers, as it were. They have long been one of my all-time favorite candies. I’m sure my mistreated baby sister, Sloane, could tell some awful stories about my mean-younger self, involving Whoppers… I’ll just leave it at that. I dearly love you, Sloane and I am truly sorry for that very mean big sister whom you had to put up with, when we shared a bedroom, all those years ago… please forgive me! xoxo

Malted Milk Ball Cookies

1 1/2 cups malted milk balls
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a baking sheet with a Silpat mat or parchment paper.

Place the malted milk balls in a zip-lock bag, seal and use the bottom of a small pot or a smooth-sided meat pounder to coarsely crush the balls, and set them aside.

Sift together flour, baking powder, baking soda, and salt in a medium bowl.

Using a mixer, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually add in the flour mixture. Do not overmix; you should still be able to see some of the flour.

Use a spatula to stir in the crushed malted milk balls.

Drop 1/2-inch balls of the batter on the prepared baking sheet and bake for 11-12 minutes, or until browned.

Cool on a baking sheet for 2 minutes, then transfer to a wire rack to cool completely. The cookies will keep well in an airtight container for several days

Makes about 5 dozen cookies