Title: Cats Tongues
Categories: Cookies
Yield: 55 servings
7 tb Unsalted butter; soft
3/4 c Plus 4 ts confectioners' sug
-ar
3 lg Egg whites; or
2 lg Eggs
1 ts Vanilla extract
2/3 c Plus 1 tb all-purpose flour
Preheat the oven to 400°. Brush 3 or 4 large, heavy baking sheets with
melted butter. Dust with flour. Place the butter in a small stainless steel
bowl and beat with a wooden spatula, warming it over low heat as needed to
make it smooth, white and creamy. Sift the sugar over the butter and beat
it in. Beat in 1 egg or egg white with the wooden spatula. Beat in the
remaining egg or whites, 1 at a time, with a wire whisk. Whisk in the
vanilla. Sift the flour over the batter and mix it in with the wooden
spatula.
Scoop the batter into a large pastry bat fitted with a 5/16" plain
pastry tube (Ateco #3) and pipe the batter on the diagonal in fingers
2-1/2" long and 3/8" wide at the center, arranging them on the baking
sheets in staggered rows and separating them by 1-1/2". The ends of each
finger should be fatter than the center, like a dumbbell. Bake, 1 sheet at
a time, until the cookies are lightly browned around the edges but still
pale in the center, about 6 to 10 minutes. Slide the cookies onto a wire
rack using a metal spatula and let cook to room temperature. Store in a
covered airtight cookie jar or tin for up to 1 week.
