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Cats' Tongues Langues de Chat (Yield: About 45 Cookies) 3/4 stick sweet butter 1/2 cup sugar dash of vanilla extract 2 egg whites 1/2 cup all-purpose flour Grease and flour 3 or 4 baking sheets and set aside. Work the butter with a whisk until soft and fluffy. Then gradually work in the sugar and vanilla until you have a creamy, homogeneous mixture. Add the egg whites, beating them in thoroughly. Fold in the flour with a wooden spatula. Fit a pastry bag with a plain, small douille or tube, then fill about 2/3 full with the batter. Press the batter out on the prepared pans in strips about as thick as a cigarette and 3 inches long, leaving 1 inch between strips to allow for spreading. Before placing in the oven, give the sheet a good bang on your worktable to flatten the dough. Bake in a preheated 400-degree oven for 12 minutes, or until light brown. Remove from cookie sheets onto cake racks at once, but allow to cool for at least 45 minutes before serving. Cats' Tongues keep well if stored in a tightly covered tin in a cool place. Note: For Lemon Cats' Tongues, in place of the vanilla add the grated rind and juice of half a lemon. Follow the same directions for preparation and baking. Return to Top |
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