Stuffing Cookies

aniseed breadcrumbs cookies dessert panko sage snack thanksgiving

Dawn Perry

Makes about 32 Servings

Source

Ingredients

1 cup panko (Japanese breadcrumbs)

¾ cup (1½ sticks) unsalted butter, room temperature

¼ cup (packed) light brown sugar

1 tablespoon chopped fresh sage, plus small leaves for garnish

1 teaspoon aniseed

1 teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

1 large egg, beaten to blend

Raw sugar (for sprinkling)

A 2¼" cookie cutter

Method

Preheat oven to 350°. Toast panko on a rimmed baking sheet until golden, 8–10 minutes. Let cool.

Using an electric mixer on medium-high speed, beat butter, brown sugar, chopped sage, aniseed, and salt in a large bowl until light and fluffy, about 4 minutes. Reduce speed to low, mix in panko and 1 cup flour. Form dough into a disk, wrap in plastic, and chill until firm, about 2 hours.

Roll out dough on a lightly floured surface to about ⅛" thick. Cut out circles with cutter (or any shape you want) and place on a parchment-lined baking sheet, spacing 1" apart (for cookies with sharp edges, chill 15 minutes before baking).

Brush rounds with egg and sprinkle with raw sugar and sage leaves. Bake until cookies are golden brown, 15–18 minutes. Let cool.

DO AHEAD: Dough can be made 4 days ahead. Keep chilled, or freeze up to 1 month.