Serves: 18
Total Calories: 362
In medium bowl, combine flour, 3/4 cup malted milk powder, baking powder, baking soda and salt set aside. In large bowl, beat 1 cup margarine and 2 cups brown sugar until light and fluffy. Add eggs beat well. Add half of dry ingredients mix well. Blend in sour cream and 2 teaspoons vanilla. Stir in remaining dry ingredients and chopped almonds mix well. Cover with plastic wrap refrigerate at least 4 hours.
Heat oven to 375°F. On well-floured surface, roll out half of dough at a time to 1/4-inch thickness. Cut into 5-inch circles using empty 14-oz. coffee can as cutter or small bowl or plate as pattern, cutting around pattern with knife. Using pancake turner, transfer dough circles to ungreased cookie sheets. Bake at 375°F. for 10 to 14 minutes or until light golden brown. Cool 2 minutes remove from cookie sheets. Cool completely on wire racks.
In medium saucepan, combine 1/4 cup margarine, half-and-half and 1/2 cup brown sugar cook and stir until sugar dissolves. Remove from heat stir in 1/3 cup malted milk powder and 1/2 teaspoon vanilla. Gradually beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Decorate each with 5 whole almonds in "spoke" design place chocolate chip in center. Allow frosting to set before storing.
*TIP: Slivered almonds or whole peanuts can be substituted for the whole almonds.
HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar in cookies to 1 1/2 cups. Bake as directed above.
Nutrition Per Serving (1 cookie): Calories 520 Protein 8g Carbohydrate 74g Fat 23g Sodium 330mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Big Wheels recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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