Langues De Chat Cookies Recipes
LANGUES-DE-CHAT
Categories Cookies Egg Dessert Bake Kid-Friendly Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 large baking sheets. Using electric mixer, beat butter and sugar in medium bowl until well blended. Beat in lemon peel and vanilla. Add egg whites and beat 30 seconds. Add flour and salt; beat just until blended
- Spoon batter into pastry bag fitted with 1/3-inch plain round tip. Pipe batter onto baking sheets in 2 1/2-inch-long strips, spacing 2 inches apart. Bake until edges are golden, about 10 minutes. Transfer cookies to racks; cool (cookies will crisp as they cool). (Can be made 2 days ahead. Store airtight at room temperature.).
LANGUES-DE-CHAT
The long, thin shape of these cookies accounts for their distinctive name in many languages: langues-de-chat in French, lingue di gatto in Italian, and cat's tongues in English. Serve them as an accompaniment to fruit compote or ice cream.
Yield makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Sift together flour and salt in a bowl.
- Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.
- Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802). Pipe 2 3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the center) onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
- Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
- Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.
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