3 cups all-purpose flour*
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate malted milk powder (Carnation)
1 cup (2 sticks) butter
1 cup sugar
1/2 (8 oz.) pkg. cream cheese, softened
1/3 cup buttermilk or sour milk
1 tsp. vanilla
1 egg
3/4 cup chopped nuts (I use walnuts)

Preheat oven to 350°F.

Sift together flour, baking powder, baking soda, salt and malted milk powder. Set aside.

Cream butter. Gradually add sugar and cream cheese, creaming well.

Blend in buttermilk or sour milk, vanilla and egg.

Add the dry ingredients gradually; mix well. Stir in chopped nuts.

Drop dough by scant teaspoonfuls onto ungreased baking sheets. Flatten to 1/4-inch (use bottom of glass, greased and dipped in sugar).

Bake at 350°F for 12 to 15 minutes. Remove from baking sheets immediately. Cool.

ASSEMBLY:

Place flat sides of two cookies together with Icing (see below), sandwich-style.

Note: If using self-rising flour, omit baking powder, baking soda and salt.

Variation: For larger, individual cookies, drop by rounded teaspoonfuls onto ungreased baking sheets.

Makes about 4 dozen sandwich cookies.

ICING:

1/4 cup (1/2 stick) butter
1/2 cup chocolate malted milk powder (Carnation)
1/4 cup milk
1 tsp. vanilla
2 to 2 1/4 cups sifted confectioners' sugar

In saucepan combine butter, malted milk powder and milk. Cook over low heat, stirring constantly, until thickened.

Remove from heat and add vanilla. Blend in confectioners’ sugar, beating until smooth and of spreading consistency.