Best Chocolate Dipped Jam Filled Cats Tongues Recipes

CATS' TONGUES (COOKIES)

Steps:

• Preheat oven to 400*.
• Lightly grease baking sheets.
• Cream butter and sugar together.
• Add egg whites, one at a time, mixing well after each.
• Add flour and then vanilla, mixing well.
• If dough seems to soft, add a bit more flour.
• Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
• Bake for 10 minutes or until lightly browned.
• Cool on wire racks completely.
• If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!

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.

CHOCOLATE DIPPED JAM FILLED CATS' TONGUES

Steps:

• Preheat oven to 400*.
• Line cookie sheets with baking parchment.
• Cream butter on medium speed until light, about 2 minutes.
• Add sugar and blend together.
• Add vanilla (or zest), then egg and egg yolk;mix well.
• Sift flour over batter and incorporate.
• Batter will be thick.
• Spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip.
• Pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets.
• Bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges.
• Let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely.
• While cookies are cooling, prepare filling.
• In a saucepan, melt the jam with the lemon juice until it comes to a simmer.
• Brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam.
• Let cookies remain on racks in a cool place until jam has set.
• Dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens.
• If desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.

CAT'S-TONGUE COOKIES

Steps:

• Preheat the oven to 325°F.
• Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
• Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
• Stir in: 1/4 teaspoon vanilla extract.
• And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
• Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.
• Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats' tongues-or other shapes.