I have been meaning to learn how to make cats' tongues (or langues de chat, for you sticklers), for quite some time now; I thought they'd make a nice accompaniment to my pots de creme. Well, had I only known how easy they were, I would have made them much sooner! In case you aren't familiar, a cats' tongue cookie is a long, thin, crisp little cookie, piped out to the shape of a cat's tongue. Hence the name. If you bake them in a circle, you can call them a tuile. These were a snap to make, and they are a snap to eat; they are so light and crisp and small that you can eat about 10 before you even think about it. This recipe makes what seems to be a really small amount, but the cookies are so small you really will get about 50.
This recipe comes from Thomas Keller's Bouchon cookbook, which I love and "borrowed" from my friend, Chef Ben. Thanks, Chef Ben! I guess I'll print it, since the book costs $50, and I think you should try these cookies even if you have to save up for the cookbook, or wait until chef isn't looking, and then steal his...
Cats' Tongues
4 TBSP unsalted butter (I always use salted, and have yet to have anyone successfully convince me otherwise)
1/2 cup packed confectioner's sugar
Pinch kosher salt
1/2 tsp vanilla extract
2 large egg whites
1/2 cup AP flour
Preheat your oven to 350 degrees and line 3 baking sheets with parchment paper. In a stand mixer with whisk attachment, cream the butter, sugar and salt until very well creamed. Start this, and then walk around the kitchen doing other things for awhile. Creaming is important. Add the vanilla and one egg white and mix to combine, (here the dough starts to look like it might break, but it won't. Don't worry.), then add the second egg white and mix until just combined; fold in the flour, half and a time, until the batter is smooth. Place in refrigerator for 30 minutes.
Scoop the batter into a pastry bag with a 1/4" tip, or do what I did; put the batter in a good quality plastic zip-top bag and cut a 1/4" hole in one tip; instant pastry bag! Pipe the pastry onto the parchment-lined sheets in thin strips, about 3 inches long. Bake for 8-10 minutes, rotating the pan halfway to insure even browning. Remove when the tongues are golden and cool on racks. I found it easiest to just slide the whole parchment onto a rack to allow the cookies to crisp before trying to remove them.
Eat and enjoy. They're tasty. Oh, and support Thomas Keller. Buy his book:
