A sweet butter cookie, made with crunchy Panko crumbs. The texture from the Panko adds a unique twist to these otherwise melt in your mouth cookies.
Servings 10 cookies
- 1/2 cup unsalted butter, room temperature
- 1/4 cup confectioners' sugar, sifted
- 1 tsp 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 tray with aluminum foil, parchment paper or a silicone baking mat.
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 the cookie sheet, 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.
Calories: 210kcal | Carbohydrates: 28.5g | Protein: 1.7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 13.9mg | Fiber: 0.5g | Sugar: 14.6g | Vitamin A: 12IU | Iron: 0.4mg