Lenguas de Gato

Ingredients:

Ingredients                 

unsalted butter                   8 tbsp 

confectioner's sugar            3/4 cup     

salt                          pinch

vanilla extract                 1/4 tsp

lemon zest                      1/8 tsp

all-purpose flour               3/4 cup   

whites from large eggs            2   

Notes:

• Have all of the ingredients at room temperature before continuing.
• The use of confectioner’s sugar maximizes the cookie spread and minimizes the amount of aeration in the cookie dough when mixing. It also gives the cookie a finer texture.

Special Equipment:

• A pastry bag
• A #11 or #12 round pastry tip (about 1/4-inch opening)

To Prepare Lenguas de Gato – “Cat’s Tongue” Cookies:

Preheat Oven   400ºF / 205ºC

Prepare two half-sheet pans or cookie sheets lined with parchment or

silicone mats.

Mix  Using a rubber spatula, mix together the butter,

      sugar, salt, vanilla extract, and lemon zest until smooth.

     Gently fold in half of the flour. Slowly mix in the

     egg whites followed by the rest of the flour.

     Continue mixing only until thoroughly incorporated.

Pipe Put the cookie dough in a pastry bag fitted with a

     round pastry tip (about 1/4-inch opening). Pipe the

     dough onto the prepared pans in 2 1/2-inch lengths.

     Space the piped dough at least 1 1/2 inches apart to allow for spread.

Bake Bake at 400ºF / 205ºC for 6 to 8 minutes, until the edges are 

     lightly browned and the middle is still pale.

Cool            Immediately transfer the cookies to a wire rack to

                cool. The cookies will be pliable straight from the

                oven but will crisp within minutes.

Chocolate Lenguas de Gato Variation:

• Omit the lemon zest and replace one-fifth of the flour with unsweetened cocoa powder.