Cat Tongue Cookies Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
• Cream butter cubes for about 1 minute in a bowl with an electric mixer until smooth and the color has turned pale yellow. Add sugar and vanilla extract; continue the creaming process until the mixture is smooth. Beat in the egg whites, 1 at a time, on low speed until batter is light and fluffy. Mix in flour until just combined--do not overmix!
• Transfer batter into a pastry bag with a medium plain tip and pipe dough in 2-inch "tongues" onto the prepared baking sheets.
• Bake in the preheated oven until cat tongues turn golden brown on the edges, about 10 minutes.

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!

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.