Panko Cookies

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I’ve always thought of panko crumbs as a savory ingredient. After all, these crispy Japanese bread crumbs are the perfect coating for crispy fried and baked meats. I never gave them must thought beyond this until I stumbled across this recipe from the Noble Pig food blog. At first I dismissed the recipe but when I looked at it again I figured why not? After all I’m a huge fan of combining sweet and savory, I like panko and I’ve never encountered a Noble Pig recipe that I didn’t thoroughly enjoy. So I gave it a shot and am so glad I did.

The ingredient list and method reminded me of Mexican wedding cookies. Rich in butter with just a few other ingredients–in this case the panko crumbs were substituted for the traditional ground nuts– the dough came together in a matter of minutes and because it didn’t need to chill before baking, your cookies are done in no time. And the taste? My family agreed that they did indeed taste like the afore mentioned wedding cookies but with a slightly moister and lighter texture. The verdict was that these are definite keepers. So much so that I immediately made a second batch to be brought into the office.

PANKO COOKIES

1/2 cup unsalted butter, at room temperature

1/4 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup panko bread crumbs

2 cups of sifted powdered sugar for coating

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a mixer fitted with a paddle attachment, cream the butter, powdered sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Add the flour and panko, on low speed until blended.
  • Scoop the dough onto the prepared tray (use a one ounce ice cream scoop). Press down slightly on the dough to flatten it to about 1/2 inch tall. Bake for 7 minutes, rotate, and then bake 7 to 8 minutes more or until bottoms of cookies are slightly browned.
  • Cool 10 minutes on baking sheet. Roll warm cookies in the powdered sugar until evenly coated. Place on a wire rack to cool completely before tossing again in the powdered sugar. Store in an airtight container at room temperature.

Yields 10 cookies

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