• Stir the flour, malted milk powder, baking powder, baking soda and salt together in a bowl. Set aside.
• Cream the butter with the brown sugar in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla and stir in the sour cream. By hand or using lowest speed of mixer, stir in the flour mixture in 3 parts. Stir in the almonds. Chill dough for about 4 hours.
• Preheat oven to 375 degrees F. Roll out half of the dough and using about a 5 inch round (I used the top of an oatmeal canister but the original recipe suggests you use a coffee can), punch out big ¼ inch thick circles. Lift with a spatula and arrange, spacing 3 inches apart, on ungreased cookie sheets. Bake for 10-14 minutes. Mine took 14.
• Cool cookies, then make icing. You’ll need to use the icing as soon as it’s made, so don’t make it ahead of time.

Malted Icing

• Cook and stir butter, half & half and brown sugar in a small saucepan over medium heat until brown sugar is melted. Remove from heat and stir in the malt powder, vanilla and powdered sugar. For the powdered sugar, stir it in ½ cup at a time. Spoon the frosting over the cooled cookies.
• Decorate cookies by arranging 5 whole almonds in a spoke pattern and putting a chocolate chip in the center.