Bready or Not: Cat Tongue Cookies (Langues de Chat)
Cat Tongue Cookies! NO CATS WERE HARMED IN THE MAKING OF THESE COOKIES.
I first heard about these cookies on the Great British Bake Off, where they were used as part of another recipe. My curiosity was piqued.
I am trying out a lot more French recipes. This seemed like a good, basic one to try… even though I HATE piping things. Did I say hate? I meant LOATHE.
That said, this recipe wasn’t too awful in that regard. The dough wasn’t a big sticky mess. I used a gallon Ziploc bag and cut the corner off, the old basic method, and that worked just fine.
The end result reminded me a lot of the old American stand-by, Nilla Wafers. Nothing fancy by themselves, but crisp and refreshing. They would be easy to dress up by dipping them in chocolate, Nutella, jam, whatever–if you want.
I thought they were just fine by themselves, with my cats lurking close by–tongues intact.
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, SnackCuisine FrenchKeyword cookies, french
Servings 32 cookies
Author Beth Cato
Equipmentparchment paperpiping bag or gallon Ziploc
Ingredients9 Tablespoons unsalted butter softened1/2 cup white sugar plus 2 Tablespoons3 egg whites1 1/2 teaspoons vanilla extract1 1/2 cups all-purpose flour
InstructionsPreheat 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. OM NOM NOM!
