The cookies that I usually baked.
The cookies that my little boy loves to eat and he called it Mommy’s cookies…

Last weekend, I baked this cookies as requested of course by the little kiddo. Once the first batch was cooked I have to keep it as my son will finish it at once, LOL! Good thing I made it otherwise I don’t have any photo to show here, hehe…

Literally speaking, lengua de gato means “tongue of the cat.” The French have an equivalent for it called langues de chat. These are very delicate cookies with the richness of butter and the lightness of egg white. Once cooled, keep the cookies in tightly closed containers to preserve their freshness.

Ingredients: ~ for 10 servings

1/2 cup butter, softened
1/2 cup plus 2 tbps sugar
1 egg white
1 whole egg
1 cup all-purpose flour plus additional for dusting
1/4 tsp salt
shortening for greasing
cookie sheets

Procedure:

1. Preheat over to 325F (170C).
2. In bowl of electric mixer, cream butter and sugar until light in color.
3. Add egg white to mixture, followed by the whole egg, beating well after each addition.
4. Fold in flour and salt on low speed until batter is smooth.

5. With a pastry brush, grease cookie sheets with shortening then dust them with flour. The flour will keep the butter from spreading. OR you may use nonstick baking paper to line the cookie sheets. This is what I use so I didn’t use extra flour for dusting
6. Prepare a pastry bag with a piping tip. Spoon batter into pastry bag.
7. Press out thin strip of butter onto cookie sheet, about 3 inches long. Allow ample spaces between the strips of batter.

8. Bake for 15-18 minutes or until edges are lightly browned. Loosen the cookies from the sheets while still hot. Let cookies cool before packing into jars.

This yield around 5-6 dozens cookies….

That’s it! Enjoy your cookie…

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