Welcome to Day 6 of
The Twelve Days of Cookies!
From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!
The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.
Today’s recipe is a nod to my French Fridays series – and are so simple to make (and to make fancy!) you’ll definitely want to add them to your holiday baking lineup! I actually make langues de chat all the time (in the classes I teach, it’s a standard) but realised that I have never shared the recipe here!
These are crunchy little cookies perfect for dipping in espresso or mousse or, if you want something fancier, how about dipping them in chocolate (and sprinkles?) or even making Milano cookies out of them?
In any case, they are so easy to make (the piping might take a little practice…) and can be interpreted in so many different ways they are the perfect blank canvas for your holiday baking projects!
Langues de chat ~ Cat's tongues
Crunchy cookies that are perfect for dipping in espresso or mousse!
Ingredients
- 57g (1/2 stick/ 4 tablespoons) butter, room temperature
- 50g (1/4 cup) granulated sugar
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 75g (1/2 cup) all-purpose flour
Instructions
- Pre-heat the oven to 400˚F, line one baking tray with parchment paper.
- In a medium bowl, beat together the butter and sugar until smooth (you can use an electric hand mixer for this).
- When this mixture is thick, creamy and pale, beat in the egg white and mix until the batter is light and fluffy.
- Add the vanilla and beat to combine.
- Sift the flour over the bowl and, using a wooden spoon, stir in the flour until just blended – the dough will be a little bit stiff.
- Place the batter in a piping bag with a medium tip (I’d use Ateco 803).
- Pipe your cookies into lengths of approximately 3”/ 7cm, leaving 1-2 inches between them to allow for spreading.
- Bake for approximately 10 minutes, until golden brown.
- Remove from the tray and cool on a wire cooling rack.
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As I said, the piping will require a little practice, as you can see from when my Petits Chefs made these (no pressure, when a journalist was observing the class!) …
But hey, they got the hang of it…
And their plates looked nearly exactly like the adult versions from the classes I teach…
The langues de chat here are PERFECT for dipping into that mousse…
Check out the rest of the:
The Twelve Days of Cookies
Day 1: Easy Three Ingredient Shortbread
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Day 12: Giant Florentine Cookie (to share)
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If they’re called Langues de Chat, shouldn’t we be using a fork to create the papillae? Just wondering…. 😉