Bready or Not: Cat Tongue Cookies (Langues de Chat)
Consisting of just 5 ingredients, these are very straightforward and deliciously crisp vanilla cookies. Make the piping process easier by penciling guidelines onto parchment paper.
Course: Dessert, Snack
Keyword: cookies, french
Author: Beth Cato
piping bag or gallon Ziploc
9Tablespoonsunsalted butter softened
1/2cupwhite sugarplus 2 Tablespoons
1 1/2teaspoonsvanilla extract
1 1/2cupsall-purpose flour
Preheat oven at 400 degrees. Line a large baking pan with parchment. Use pencil to draw 3-inch lines spaced several inches apart in rows upon the paper, then flip over so the pencil lines still show through as guides.
In a medium bowl, cream together butter and white sugar (1/2 cup and 2 Tablespoons) until smooth. Beat in egg whites one at a time until batter is light and fluffy. Stir in vanilla followed by flour. Dough might be stiff.
Put about half of dough into a Ziploc bag (then cut off corner) or a piping bag with a medium star tip. Squeeze out dough onto the lines on parchment.
Bake for 10 to 11 minutes, until edges are starting to brown. Move to cooling rack. Pipe and bake remaining dough, reusing parchment.
Store in a sealed container. Good dipped into chocolate or spread with Nutella--or all by itself.