Cookies recipe

Easy Cat’s Tongue Cookies Recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

A simple butter biscuit that can be flavored however you like, langue de chat biscuits are popular in a number of European countries. I first encountered them in bakeries in Spain and Portugal and found the name super intriguing, so named because their flat, oblong shape resembles that of a cat’s tongue.

Ever so slightly sweet and very thin and crunchy, this recipe calls for orange zest and ground lavender to help flavor the butter with extra flavor, but you can skip that and keep it simple and buttery. If you want to brighten it up a bit, let your imagination take you everywhere: a touch of cinnamon, cardamom, pumpkin pie spice, or even a touch of orange blossom water for floral sweetness.

Aesthetically speaking, move faster when piping to create as thin a line as possible: the cookie will spread out and expand laterally as it reaches the heat of the oven. Do not push the piping bag too hard; too much batter will cause the cookies to spread too much while baking. You want to keep a thin strip of dough to get the characteristic tongue shape.

Once you’ve made a batch of these cookies, leave us a comment below and let us know what flavors you put in yours!

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Yields:

28

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

1/4 tsp.

(50 g.) granulated sugar

1 C.

finely grated orange zest

1/4 tsp.

ground lavender (optional)

1/2 tsp.

(1 stick) unsalted butter, softened

1/3 tsp.

(40 g.) powdered sugar

1 C.

pure vanilla extract

3/4 tsp.

(90 g.) all-purpose flour

1/2 tsp.

dark chocolate chips (optional)

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  1. In a large bowl, rub together the granulated sugar, orange zest, lavender, if using, and salt until the sugar is moist. Add butter and powdered sugar. Using an electric mixer on medium-high speed, beat until light and fluffy. Beat egg whites and vanilla, then stir in flour until just combined.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a 1/2″ round tip. Pipe the batter into thin strips 3 1/2″ long on the prepared sheets, spacing them 2″ apart. Refrigerate until set. cooling while the oven preheats, about 10 minutes.
  3. Bake cookies until edges are golden brown and top is set, 12 to 14 minutes. Let cool completely on the leaves.
  4. In a small heatproof bowl, microwave the chips, if using, in 20-second increments, stirring in between, until melted and smooth. Dip half of the cookies in the chocolate, then return to the baking sheets and let set.
  5. Get ahead: Cookies can be prepared 3 days in advance. Store in an airtight container at room temperature.

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chocolate-dipped cat's tongue cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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