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1
Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
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2
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
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3
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
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4
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
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5
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
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6
Roll out the dough between the parchment sheets to 1/4 inch thick.
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7
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
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8
Reroll the scraps and repeat.
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9
(Refrigerate the dough if it gets too soft.)
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10
Place the cookies 1 inch apart on the prepared baking sheets.
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11
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
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12
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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13
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
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14
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
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15
Refrigerate until cold, about 25 minutes.
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16
Beat with a mixer until thick and spreadable, about 1 minute.
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17
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
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18
Dust with cocoa powder, if desired.
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19
Store in the refrigerator up to 5 days.
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20
Photograph by Steve Giralt
