Chocolate Malted Cookies

There is cream cheese... a malted-milk powder... it all mixed up in one cookie. The cream cheese lends a subtle complexity to these crumbly, shortbreadlike cookies, it says in this original recipe. And I found it's true. Adapted from Martha Stewart Living Magazine, this recipe absolutely a keeper. We were making it in the fun of holiday. Kids and me. With the helps of cookie maker to make a perfect roll then sliced it. As well as long slab below. Or you can simply use large star tip, as what written in Martha's magazine.

Vanilla Malted Cookies
2 3/4 cups all purpose flour
3/4 cup plain malted-milk powder ( I used 1/2 cup Milo chocolate malted milk powder and 1/4 cup dutch cocoa powder)
1 tsp baking powder
3/4 tsp salt
1 cup (2 sticks/ 227 gr) unsalted butter,room temperature
3 ounce (85 gr) cream cheese room temperature
1 cup sugar
1 vanilla bean, split, seeds scraped and reserved (I skipped this)
1 large egg
1/2 tsp pure vanilla extract

Preheat oven to 350. Whisk together flour, malted milk powder, baking powder, and salt; set aside.

With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds. Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture, mix until just combined.

Transfer dough to a pastry bag fitted with a large star tip. pipe 2 1/2 inch long strip onto baking sheet lined with parchment paper, spacing them about 1 inch apart.

Bake until bottom edges are golden brown, 11 to 15 minutes. Let cool. Cookies can be stored in airtight containers up to one week.