Malt Glaze
1 1/2 cups powdered sugar
1/4 cup chocolate-flavor malted milk powder
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Directions

• 1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
• 2 In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.
• 3 Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.
• 4 Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• 5 Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls.