Cherry Malted Cookies (Pillsbury Bake-Off Winner)

Submitted by Debbie R.

"From the 1953 Pillsbury Bake-off Cookbook (4th Grand National). You can replace some or all of the shortening with unsalted butter. If using plain malted milk powder, add 2 tablespoons unsweetened cocoa. For a variation, add 1 cup chopped black walnuts."

 

• Ready In: 22mins
• Ingredients: 11
• Yields: 36 cookies

ingredients

• 1 1⁄2 cups flour (spoon & sweep)
• 2⁄3 cup brown sugar, firmly packed
• 1⁄2 cup instant malted milk powder, chocolate flavor
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1 egg
• 1⁄2 cup shortening
• 1 teaspoon vanilla
• 2 tablespoons maraschino cherry syrup
• 1⁄4 cup chopped maraschino cherry, drained

directions

1. Adjust oven rack to middle position, preheat to 375°F, and line two baking sheets with parchment. In a medium bowl, combine flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda.
2. In a large bowl, if using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until soft and light, about 1-2 minutes. Add egg and continue beating until smooth, then add vanilla and cherry syrup and beat a minute more, pausing to scrape down the sides of the bowl as needed. Resume mixing on low, add flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda. When fully incorporated, stir in chopped cherries.
3. Drop by rounded teaspoons onto prepared baking sheets. Bake cookies one sheet at a time until puffed and just set around the edges, but still soft in the middle, about 12 minutes. Cool directly on the baking sheet until firm, then transfer to wire rack to cool.