Langue De Chat Cats Tongue Recipes

LANGUES DE CHAT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
• Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
• Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
• When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

LANGUE DE CHAT (CAT'S TONGUE)

Steps:

• Preheat oven to 150°C.
• Cream butter + sugar till fluffy. Sugar should melt into the butter.
• Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
• Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
• Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.).
• Pipe 2" strips onto tray that is lined with baking sheet.
• Bake for 150°C for 20mins or until the edges turn slightly brownish.
• Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.

LANGUES-DE-CHAT COOKIES

Steps:

• Preheat oven to 375 degrees. Sift together flour and salt in a small bowl; set aside.
• Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth and creamy. Mix in sugar. Add eggs, 1 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 #804). Pipe 2-inch lengths, about 3/4 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. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers up to 3 days.