Free Recipe Langues-De-Chat – Cat s Tongue Cookies
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Langues-De-Chat – Cat s Tongue Cookies Recipe
1/4 lb Unsalted butter – room
-temperature; cut in small
-pieces
More butter for cookie sheet
1/2 c Superfine sugar
1 c All-purpose flour;
-unbleached
1/4 ts Salt
3 lg Egg whites
1/2 ts Vanilla extract
1 Whole lemon zest
8 oz Bittersweet chocolate;
-chopped
1 tb Corn syrup
1 c Chopped pistachios
Langues-De-Chat – Cat s Tongue Cookies Preparation
Makes About 5 Dozen 3-Inch Cookies 1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest. 2. Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3-inches long. Repeat S pattern in reverse. 3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. They will become crisp as they cool. 4. Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry. Recipe by: Martha Stewart Volume 01 Number 512 by Valerie Whittle <catspaw@inetnow.net> on Jan 13, 1998
Cooking Temperature:
Recipe Serves: 60
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