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Cats Tongues Cookies

Cats Tongues cookies

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Makes about 7 dozen.
By Dennis W. Viau; seen in a Galloping Gourmet cookbook.

Cats Tongues might sound horrific, but you won’t need to watch the newspaper for ads offering “Kittens to good homes.” They are cookies. At one time the French (where this cookie originates) thought the name might offend animal lovers. So they changed it to elves tongues. The name never caught on.

Ingredients:

5 egg whites; room temperature (2/3 cup/150ml) by volume or 5.8 oz (164g) by weight)
1 teaspoon vanilla extract
5/8 cup (125g) butter; room temperature
5/8 cup (216g) sugar
¼ teaspoon salt
¾ cup flour, approximately (see below), 3.1 ounces (108g) by weight

Directions:

Using a wire whisk or electric mixer, combine the egg whites and vanilla in a large bowl. Add the butter and whisk to break the butter into small beads. Add the sugar and salt and combine. Start adding the flour, a little at a time, and combine until the batter has a slightly runny consistency. This is the difficult part because if too much flour is added the cookies will be thick rather than thin. The amount of flour needed will depend on the size of your eggs. Larger egg whites will require more flour. When lifting the whisk from the bowl the batter should not stay in the whisk. It should gently and slowly run out of the whisk without being so much like a liquid that it runs like syrup. The ideal is halfway between a liquid and a soft solid. Think slightly runny frosting. I think “gloopy.” I find that weighing the egg whites and the flour gives me the best results. For 5 egg whites weighing 5.8 ounces (164g), 3.1 ounces (108g) of flour works best for me. With humidity and altitude, your kitchen might vary.

Place the batter in a one-gallon ziplock bag (or you can use a standard piping bag). Seal the bag and snip the corner to make an opening about ¼ inch (0.6cm) wide. Use a well greased cookie sheet with a non-stick coating (or line with parchment paper or silicone baking sheet). Pipe “pencils” about 4 inches (10cm) long and ½ inch (1.25cm) thick, with plenty of room between the cookies (they’ll melt and spread a lot), about 12 cookies per large baking sheet (the sheet I use is typically called a “half-sheet” and measures about 13x18 inches (33x46cm)). I tried making these cookies on baking sheets that were bare aluminum without a non-stick surface. No matter how I greased the sheet, the cookies stuck like glue.

Bake at 400°F for 6 to 7 minutes, watching closely. They should be brown around the edges and a golden yellow in the center. There is good reason to watch closely: They burn quickly.

Remove from the oven and quickly remove the cookies from the baking sheet with a spatula and place on a wire rack to cool. If they cool on the baking sheet they might stick and be impossible to remove.

When cool, store in an air-tight container to maintain crispness. These cookies can be decorated with chocolate, or use chocolate between two to make sandwich cookies. They are versatile. Be creative.