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.
Panko is not an ingredient we use in our desserts, but in this recipe, panko gets to see the sweeter side of the kitchen. After the butter and powdered sugar are creamed together, almond and vanilla extracts are added, followed by the flour and panko. Make sure you are using plain, unseasoned panko; we don’t want a sweet-savory sort of deal going on here.Sugar
The dough is divided, rolled, flattened, and baked until the edges are just starting to brown. After the cookies have cooled, they get tossed in powdered sugar for a nice snowy effect.
What are the results? Sheer magic. Seriously, there’s a level of sorcery going on in the depths of these cookies. On the outside, these cookies look unassuming, similar to your holiday snowball or wedding cookies, but when you take a bite, you’ll understand that these Panko Cookies are quite different.
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