Langues de Chat

Or Cat's Tongues 
by Peg Cochran

I got my first cat when I was around seven years old.  Predictably, since she was orange and white striped, she was named Tiger. Many cats followed.  Somehow a cat always ended up on our doorstep during a howling snow storm and my mother would let them in "just so she could give them something to eat."  Of course they stayed.  Somehow they were also always female and pregnant.

 
I remember one in particular that was a beautiful Persian and had the most adorable kittens--half were balls of fluff, the other two were short-haired.  All these stray cats always had the name of "Puss."  Our dog was Boots so we had Puss and Boots. 
   
Fast forward: Our latest cat, Frazzle, went over the rainbow bridge a couple of

Frazzle with younger brother Reg

months ago.  My stepson found her in a dumpster and she looked as if she'd stuck her paw in an electrical socket so she looked quite "frazzled" hence the name.  According to the vet she was a dilute calico.  She was a strange cat--scaring herself with her own tail and once even chasing herself off the kitchen counter with it!

These cookies are called "langues de chat" or cat's tongues because that is what they resemble.  Cat's tongues are fascinating--they have tiny, backward-facing barbs (papillae) on them which create the rough sensation you feel.  For some more fascinating facts about cats' tongues, visit Interesting Facts About Your Cat's Tongue.

My granddaughter & grand cat Roy

On to the cookies!  The batter is simple to make and only takes minutes.  To pipe out the cookies, either use a pastry bag with a medium star tip, a heavy duty baggie with the corner snipped off or a cookie press.  I used the baggie method.  I am sure they would be more "perfect" if I'd used a pastry bag but they were still delicious!

 
1 stick butter (1/4 pound)
1/2 cup sugar
3 egg whites
1 1/2 cups flour
1 1/2 teaspoons vanilla

Cream the butter and sugar together, then add the egg whites one at a time, beating well after each addition.  Add in flour and vanilla and mix well.  Fill a pastry bag with the batter and pipe three inch lines on a parchment covered baking sheet.  Leave plenty of room for the cookies to expand.

Bake in a 400 degree oven *approximately* ten minutes or until golden brown around the edges.  Baking time varies tremendously depending on your oven, the thickness of your cookies, etc. so these are the kind of cookies you need to keep a close eye on while baking!

 Cream butter and sugar until light.

Add egg whites, flour and vanilla and mix thoroughly.

Cookies can be dipped in chocolate--or you can "glue" two together with jam or melted chocolate--or you can eat them plain! 

Cookies are perfect with tea or coffee and a good cozy!  

You can pick up a copy of ICED to DEATH from my Gourmet De-Lite series here.

Or a copy of UNHOLY MATRIMONY from my Lucille Series here.  

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