Panko Cookies
If you want a cookie that covers all of the textural bases, then this vintage recipe for Panko Cookies is one to make. This unusual addition creates a cookie that’s both chewy, moist, and crunchy all in one bite.
FOR THE COOKIES:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup all-purpose flour
- 3/4 cup panko bread crumbs
FOR GARNISH:
- 1 1/2 cups powdered sugar
PREPARATION
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper, set aside.
- In a large bowl cream together butter and powdered sugar until light, fluffy, and lump free, scraping the bowl frequently.
- Gradually add in the vanilla, flour, and panko until completely combined.
- Divide the cookie dough into 10 portions, rolling the portions into balls and then flattening them into 1/2-inch thick disks.
- Bake for 15 minutes, rotating halfway. The cookies should be pale on top but slightly golden on the bottom edges.
- Let the cookies cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
TO GARNISH:
- After the cookies are cooled, roll the slightly warm cookies in the powdered sugar.
