Sunday, March 20, 2011
These cookies are further proof that everything sounds better in French. Langues-de-Chat (pronounced approximately: long du shat) means "cat's tongue," which references the shape of these delicious buttery cookies. I made these "plain," but, if I had had good chocolate in the house I would have dipped one end. I think you could also spread chocolate between 2 cookies and create a homemade milano.
These are light and go perfectly with milk, coffee, or tea. But are also delightful on their own. They are also a snap to make and bake up literally in 6 minutes. One of my favorite aspects of this cookie is that you use a piping bag to form the cookies, which adds to the "fun factor" and ease.
I think I will revisit these and play around with different flavor combos. Next time I might do lemon/poppy seed, with a higher lemon flavor. Or maybe dipped in chocolate and rolled in pistachios.
8 tbs. butter, room temperature
3/4 cup confectioners' sugar
1/4 tsp. salt
1/2 tsp. lemon zest
1/8 tsp. vanilla extract
3/4 cup flour
2 egg whites, room temperature
1. Preheat oven to 400 F. With a rubber spatula mix butter and confectioners' sugar thoroughly. Add salt, zest, and vanilla. Mix to incorporate.
2. Add half of the flour, mix. Add all of the egg whites, mix. Add the remaining flour and mix until combined. It should be truly mixed, but do not over work the batter.
3. Pour batter into a piping bag and snip the end. Cover a baking sheet with parchment paper. Pipe 2 inch straight lines about 2 inches apart on the sheet. Bake for 6 minutes. The cookies should begin to brown around the edges, but still be light on the insides.