Side Pannel
Langues-De-Chat - "Cat's Tongue" Cookies
Langues-De-Chat - "Cat's Tongue" Cookies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 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
Directions
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.
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.
Tweet