Cat's Tongue Cookies

The first time I'd ever heard of cat's tongue cookies was in Germany, where they're called "Katzenzungen." In any language, the name is a little off-putting. But if you can get over it, these biscuits are cute-as-a-kitten tiny - a perfect complement to a creamy dessert or hot toddy. I've also seen them dipped in chocolate, though I highly doubt a real cat would lap that stuff up. 

These are light, thanks in part to the egg whites. And you get to use a pastry bag to pipe out the shape, which is kind of fun. I don't have the steadiest hand for this, so I only had a handful that looked like genuine cats' tongues.  As you'll see later, I had a little fun after my frustration of trying to pipe in a straight line. 

Cat's Tongue Cookies

adapted from The Art of Simple Food by Alice Waters

4 T. butter, softened

1/3 c. sugar

2 egg whites, room temperature

1/4 tsp. vanilla

1/2 c. less 1 T. flour

1/4 tsp. salt

Preheat the oven to 325. Line a couple baking sheets with parchment.

Cream the butter and sugar until light and fluffy. Add the egg whites, one at a time, beating well between each addition. Stir in the vanilla, then the flour and salt, just until fully incorporated.

Spoon the batter into a pastry bag with a small, round tip. Pipe a 2-inch line for each tongue on the parchment-lined sheet, carefully doubling back at the end so the bottom half is slightly larger than the top. Leave an inch of space between each. Bake for 10 minutes, rotating the pans halfway and removing when the edges are golden brown. They are thin and crispy and should come off the paper easily with an off-set spatula, but be gentle. Cool on a rack and enjoy with your cat.