Ingredients
- 1/2cup 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
Instructions
- Preheat oven to 350 degrees F. Line a cookie tray with aluminum foil, parchment paper ora silicone baking mat.
- In a mixer fitted with a paddle attachment, cream the butter, powdered sugar and vanillaon medium speed until light and fluffy, about 2 minutes. Add the flour and Panko on lowspeed until blended.
- Scoop the dough onto the prepared tray (use a one ounce ice cream scoop). Press downslightly on the dough to flatten it to about 1/2 inch tall. Bake for 7 minutes, rotate thecookie sheet, and then bake 7 to 8 minutes more or until bottoms of cookies are slightlybrowned.
- Cool 10 minutes on baking sheet. Roll warm cookies in the powdered sugar until evenlycoated. Place on a wire rack to cool completely before tossing again in the powderedsugar. Store in an airtight container at room temperature.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 minutes
Yields: 10