The name, literally translated as "cats' tongues," refers to the shape of these cookies.
Recipe information
Yield
Makes about 2 1/2 dozen
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/4 cup egg whites (about 2 large)
6 tablespoons all purpose flour
Pinch of salt
Preparation
Step 1
Preheat oven to 350°F. Butter 2 large baking sheets. Using electric mixer, beat butter and sugar in medium bowl until well blended. Beat in lemon peel and vanilla. Add egg whites and beat 30 seconds. Add flour and salt; beat just until blended
Step 2
Spoon batter into pastry bag fitted with 1/3-inch plain round tip. Pipe batter onto baking sheets in 2 1/2-inch-long strips, spacing 2 inches apart. Bake until edges are golden, about 10 minutes. Transfer cookies to racks; cool (cookies will crisp as they cool). (Can be made 2 days ahead. Store airtight at room temperature.).
