CAT'S-TONGUE COOKIES
These are very thin, crisp, fragile cookies that complement soft desserts such as sherbets, ice creams, and fruit compotes.
Yield makes 3 dozen cookies
Number Of Ingredients 6
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.
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