Malted Butter Riches

For cookies: Line two cookie sheets with parchment paper. In a medium bowl whisk together flour, malted milk powder, baking soda, and salt.

In a large mixing bowl beat softened butter, shortening, brown sugar, and vanilla on medium 2 minutes or until fluffy. Add egg and egg yolk. Beat on low until combined. Add dry ingredients. Beat on low until some streaks of flour still remain. Stir by hand until combined.

Using a small cookie scoop or 1-tablespoon measure, scoop dough and roll into 1 1/4-inch balls. Place 2 inches apart on prepared cookie sheets. Cover with plastic wrap. Chill 1 hour or up to 2 days.

Preheat oven to 350°F. Bake cookies 9 to 11 minutes or until light brown. Let cool on a wire rack.

Meanwhile, for Malted Brown Butter Frosting: In a medium saucepan heat butter over medium-high about 5 minutes or until butter smells nutty and browned bits begin to form on bottom of pan. Remove from heat. Let cool slightly. In a large bowl combine powdered sugar, malted milk powder, and salt. Add brown butter (and the browned bits) and vanilla. Stir in enough heavy cream to reach spreadable consistency. Spread frosting over cooled cookies. If desired, top with crushed malted milk balls. Store in an airtight container in the refrigerator up to 3 days. Makes 36 cookies.