Crunchy Cat Tongue Cookies
Equipment
- Electric mixer (to beat the egg whites)
- Two mixing bowls
- Wooden spoon or spatula
- Piping bag with ½ tip (or a zip lock bag with ½ inch corner cut off)
- Palette knife, for loosening from the baking sheet
- Wire cooling rack
Ingredients
- 4.4 oz. unsalted butter softened
- 4.4 oz. superfine caster sugar
- ½ tsp vanilla extract
- 3 egg whites
- 4.4 oz. plain flour
Optional Garnishes
- Dried lavender flowers
- Ground cinnamon
- Lemon or orange zest
- ‘Hundreds of thousands’ or other sprinkles
- Chopped pistachios
- Cocoa nibs
- Melted chocolate – use your favorite quality dark white, or milk chocolate.
Instructions
- All ingredients ready? Let’s get baking!
- Begin by preheating your oven to 390⁰F.
- Line two baking sheets with parchment paper. If you don’t have parchment paper, you can lightly grease the baking sheets.
- Fit a piping bag with a ½ inch tip.
- Using a large bowl, beat the superfine sugar into the butter. You need to beat until the mixture is light and fluffy. Mix in the vanilla extract.
- In a separate bowl, beat the egg whites until they reach the stiff peak stage.
- Gently fold your stiffly beaten egg whites into the butter mixture.
- Gently fold the flour into this mixture.
- Spoon the batter into the prepared piping bag.
- Pipe 3 inch long strips onto the prepared baking sheets. You should leave about 2 inches between each strip – enough space for the mixture to spread.
- If you’re garnishing the cookies, sprinkle them with lavender, cinnamon, zest, hundreds of thousands, pistachios, or cocoa nibs. Just use one garnish on each cookie.
- Bake the cookies in the preheated oven until golden around the edges, approximately 5-8 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before loosening them carefully with a palette knife.
- Transfer them to a wire rack to cool completely and become crisp.
- If you want chocolate-dipped cookies, allow them to cool completely before dipping.
Video
Nutrition
Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Calcium: 1mg | Iron: 1mg