Lingue di Gatto: Cat Got Your Tongue Cookie

TOTAL TIME: 26 min
Prep: 20 min
Inactive Prep: --
Cook: 6 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 egg whites
  • 1 whole egg
  • 3 1/2 ounces/100 g flour
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Directions

Preheat the oven to about 350 degrees F.

In a mixing bowl, add the butter, vanilla powder, and icing sugar. Whip the mixture to a creamy and fluffy consistency. Slowly add the egg whites and the whole egg to the mixture and continue mixing until fully combined. Then slowly add the flour and mix well until fluffy and uniform in texture.

Place the mixture into a piping bag and squeeze out approximately 2 1/2-inch/6 cm long strips (about 2 1/2-inch/6 cm apart) onto a greased baking sheet. Strips will flatten and expand in the oven into the shape of a 'cat's tongue'. Bake for approximately 6 minutes, or until golden.

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2

Newest Ratings and Reviews

Read all 5 reviews

  • on August 26, 2013

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    I don't know who is responsible for listing the measurements and directions for this recipe, but it is all wrong! Being a seasoned baker, I questioned the directions, but went ahead and followed them to the letter. The recipe was a soupy mess. And what is icing sugar? I interpret that as powdered/confectioners sugar. Perhaps it would have worked out if the egg whites were whipped to soft peaks prior to mixing the other ingredients. I have made many Cooking Channel recipes and none have failed until now. I will rewrite this recipe/directions when I figure it out! One beautiful afternoon wasted!

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  • on February 13, 2013

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    Well, all I can say is that you have to bake these cookies 30 min or more!! I don't know where they got 6 minutes, maybe if your oven is at 500 it will bake in 6 min!
    Also, for the flour measurement, I don't know how many people here in the US knows what 31/2 oz is in baking measurements is, but since I didn't know, I contacted King Aurthur Baking Co, ask them and they didn't know, it took us about a half hour trying to figure it out, the only thing we came up with is 3/4 cups of flour, plus 1 T. at a time if needed more. I wish they would stop making these mistakes for the recipes put out for the US to make. I still don't know for sure if the flour measurment is correct.

    If someone knows, I would appreciate knowing..Thanks

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  • on December 22, 2012

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    The cookies turned out great, they were light and crisp, but the problem was the fact that they stayed stuck to the pan even though lined and greased it with parchment paper. Please update this recipe with a few suggestions on how to release the cookies.

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