Monday, February 28, 2011

By the Batch - Langues de Chats

Between Valentine's Day cupcakes and then last holiday Monday I'd gone two weeks without baking anything from Martha Stewart's Cookies. Yesterday it was time for that to change so I made up a batch of Langues de Chats or Cat's Tongues. Unfortunately, I don't have a link for you since the version on Martha's website is very different from the one in the book.

2/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 375° F. Sift together flour and salt in a bowl.
Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners’ sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.

Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip. Pipe 2 3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the centre) onto baking sheets lined with parchment, spacing about 1 inch apart.

(Sarah's note - If you don't have the proper tip then you could easily pipe these through a Ziploc bag with the corner snipped off so don't let lack of equipment deter you!)

Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Makes 5 dozen.

According to Sarah:
These were very easy to whip up but, on their own, these cookies are nothing to write home about so at first I was disappointed. It was only when I realized that they are the same taste and texture as a funnel cake that I figured I was on to something. I served them last night with warm strawberry jam, some whipped cream and a dusting of icing sugar and they were fantastic!

While not really an every day cookies (they're no chocolate chip!) I will keep this recipe on hand the next time we have dinner guests and I want to serve something unique for dessert.

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