Cat’s Tongue Cookies
Active Time: 20 minutes | Total Time: 30 minutes | Serves 25 to 30 cookies
- For the cookies:
- 3 tablespoons + 2 teaspoons unsalted butter
- ⅓ cup + 2 tablespoons granulated sugar
- 2 egg whites, lightly beaten
- ½ teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- For the chocolate ganache:
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
**adapted from Biscotti by Mona Talbott and Mirella Misenti
Heat the oven to 400°F.
To make the cookies, cream the butter and sugar at high speed until light and fluffy. Add the egg whites and vanilla and mix on medium speed until well incorporated.
Sift the flour and salt and add them to the butter mixture. Continue to mix at low speed until well combined.
Transfer the batter to a medium pastry bag with a small round tip (we used a small zip top bag and snipped a small hole in the corner). Pipe the dough into 3-inch strips onto cookie sheets lined with parchment paper, leaving 1 inch between each cookie.
Bake for 8 to 10 minutes, until golden brown. Let cool (they crisp up as they cool). These cookies are best eaten freshly baked.
Also delicious sandwiched with chocolate ganache.
**To make the chocolate ganache, in a small saucepan, heat the cream over medium heat. Add the chocolate chips and turn off the heat. Let stand for 1 minute to let the chocolate melt. Whisk together until creamy and smooth. Transfer to a bowl. Let cool completely until thick and spreadable.
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