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

1. Preheat oven to 350°F and line 2 large baking sheets with parchment paper, set aside.
2. In a large bowl cream together butter and powdered sugar until light, fluffy, and lump free, scraping the bowl frequently.
3. Gradually add in the vanilla, flour, and panko until completely combined.
4. Divide the cookie dough into 10 portions, rolling the portions into balls and then flattening them into 1/2-inch thick disks.
5. Bake for 15 minutes, rotating halfway. The cookies should be pale on top but slightly golden on the bottom edges.
6. Let the cookies cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.

TO GARNISH:

1. After the cookies are cooled, roll the slightly warm cookies in the powdered sugar.