4 cups all-purpose flour*
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup malted milk powder (Carnation)
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
2 eggs
1/3 cup dairy sour cream
2 tsp. vanilla
1 cup almonds (or other nuts), chopped

BIG WHEEL DECORATIONS:

almonds (5 per cookie for spokes)
chocolate chips (1 per cookie for axle)

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

Cream butter. Gradually add sugar, creaming well. Blend in eggs; beat well.

Add half the dry ingredients, mixing thoroughly. Add dairy sour cream and vanilla to the creamed mixture.

Stir in the remaining dry ingredients, chopped almonds or other nuts; mix well. Chill dough at least 4 hours.

Preheat oven to 375°F.

Roll out half of dough at a time on well-floured surface to 1/4-inch thickness.

Cut into 5-inch circles with a 1-pound coffee can or monster cookie cutter; place on greased baking sheets.

Bake at 375°F for 12 to 15 minutes until light golden brown. Cool about 2 minutes. Remove to wire racks; cool completely.

Frost tops with Malted Milk Icing (see below) and decorate each with 5 almonds in "spoke" design. Press a chocolate chip "axle" into the center.

To store, place in covered containers or wrap in foil or plastic (Saran) wrap.

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

Makes about 1 1/2 dozen (5-inch) cookies.

MALTED MILK ICING:

1/4 cup (1/2 stick) butter
1/4 cup evaporated milk or cream
1/2 cup firmly packed brown sugar
1/3 cup malted milk powder (Carnation)
1/2 tsp. vanilla
2 1/2 to 3 cups sifted confectioners' sugar

In saucepan combine butter, evaporated milk or cream and brown sugar. Cook and stir until sugar is melted; remove from heat.

Add malted milk powder and vanilla; blend in confectioners’ sugar until smooth and of spreading consistency.