Cats-Tongue Cookies

1. 1

   Preheat the oven to 325F.

2. 2

   Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.

3. 3

   Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.

4. 4

   Stir in: 1/4 teaspoon vanilla extract.

5. 5

   And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.

6. 6

   Scoop the batter into a pastry bag fitted with a small round tip.

7. 7

   Line baking sheets with parchment paper or, even better, nonstick silicone sheets.

8. 8

   Pipe 2-inch-long straight lines of batter 1 inch apart.

9. 9

   Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking.

10. 10

    Gently remove the cookies while still warm by running a small off set spatula underneath each one.

11. 11

    When cool, store in an airtight container.

12. 12

    Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats tonguesor other shapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.