Chocolate Malt Sandwiches

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The cookie worked well for me. I had a problem with the filling. The filling was tasty, but too thin. I let the filling get cold as directed then beat it, but it is still too thin. I will try again with less cream. Also, don't beat it too long or the filling will break.

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I made these cookies exactly as directed and they came out beautifully and delicious. However, I would like a little more malt flavor, so I will probably increase the malted milk powder a bit the next time I make them. I did beat the filling longer than one minute and I think I will also try another reviewers idea of rolling the dough into a log and making these as slice and bake cookies. That idea would definitely cut out some prep time!

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Delicious cookies. DON'T roll them out, though! Just use a piece of parchment or waxed paper to roll the dough into a log, then refrigerate till firm, and slice and bake. This is soooo much easier. Tasty filling, too, but chill slightly before spreading and it won't be so soft. I think next time I will use less cream and more white chocolate in the filling.

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My family and co-workers all loved these. I made them once using a stand mixer, which was kind of messy considering all of the dry ingredients. I used a food processor the second time, and that worked better. The filling sets up just fine, but you'll probably have to beat it for more than one minute.

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These were a decent amount of work and I didn't think that they were all that great. The flavor of the frosting is wonderful, but the cookie part is rather bland. I was going to give them as gifts but I decided not to. I am not sure if the frosting will actually set either, since it has heavy cream in it. I worked the dough in batches and the last couple of batches had runny edges and looked terrible. If you do cook them, make sure you don't roll out the dough too thin.