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Horlick's Malt Cookie Tabs

Horlick’s Malted Milk tablets in the small glass bottle (remember these?).  I must have really loved them, because I have multiple, clear memories of being really little and going to Hawaii’s main drugstore, Long’s Drug Store, and being allowed to choose the plain or chocolate malt tablets off the shelf.  The really neat part was that the glass jars they came in looked just like real aspirin bottles. You could pretend you were sick and had to take your medicine, which was really candy.  Recipe courtesy of and Lori Ikeda.

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Prep Time: 20 | Cook Time: 30 | Ready In: 50
Ingredients: Print   Add to cart
US Metric
  • ½ c. salted butter, slightly softened
  • ¼ c. sugar
  • ¼ c. Horlick’s malt powder
  • 2 T. nonfat powdered milk
  • ¾ c. + 1 T. flour

In addition:

For Chocolate malt cookies, add 2 T. unsweetened cocoa powder

Cooking Process:

Makes ~8 Dozen Cookies

Place all ingredients into a mixing bowl.

Mix by hand, using your fingers to rub the butter into the dry ingredients. Keep blending and squishing until a well mixed dough forms.

Cut the dough into eight equal portions. Roll each portion out into a log with a diameter about the size of a dime. Cut the log into ½” pieces. Place pieces cut side down onto a shiny baking sheet. Press each piece down slightly while rounding the edges and forming as round a circle shape as possible. Repeat with the remaining dough.

Bake at 300 degrees for about 15-20 minutes, or until just done. Watch them closely towards the end so they don’t get too brown. Remove cookies from the hot baking sheet onto a cooling rack or a cool baking sheet so the bottoms don’t overbrown. Cool completely.

Use chopsticks to arrange cookies in small glass bottles that can be covered with lids. Keep tightly covered.