Cat Tongue Cookies Recipes

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CAT TONGUE COOKIES (LIDAH KUCING)



Cat Tongue Cookies (Lidah Kucing) image

What a cute name for a cookie treat! Lidah Kucing, lady finger cookies or cat tongue cookies are shaped like cat tongues and really easy to whip up. Texture wise, it is similar to French Tuile Cookies but more cakey. These biscuits are commonly served during Hari Raya, and are a huge hit among kids. Sprinkle some hundreds and thousands on it or even dip it in chocolate before adding sprinkles for a dash of color. We are definitely addicted to its buttery crunch!

Provided by Yuda Bustara

Categories     Bread & Bake

Yield Serves 5 people

Number Of Ingredients 6

200 g unsalted butter / margarine
100 g powdered sugar
160 g flour (low protein flour)
10 g milk powder
5 egg whites
50 g powdered sugar (sifted)

Steps:

  • Make cookie dough. Beat butter until soft. Add powdered sugar. Beat again until fluffy about 10 minutes. Add flour and milk powder while sifting and stirring evenly. Set aside. Beat the egg whites until half peak. Add powdered sugar little by little while beating until fluffy. Spoon the egg whites into the flour mixture little by little while stirring
  • Bake cookies. Put it in the piping bag. Pipe into a cats tongue's mould baking tray, that been smeared with butter Bake for 15 minutes in 140 degrees Celsius oven | If you don't have the cat tongue's baking tray, use normal baking tray with parchment paper

LANGUES DE CHAT



Langues de Chat image

These cookies are called 'cat's tongues'. They are easy to make. This is a French recipe, but it has already been converted to conventional measurements.

Provided by MBMCD

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 36

Number Of Ingredients 7

9 tablespoons butter, softened
½ cup white sugar
2 tablespoons white sugar
3 egg whites
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
6 (1 ounce) squares semisweet chocolate, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
  • In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
  • Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
  • Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
  • When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

Nutrition Facts : Calories 83 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 25.2 mg, Sugar 5.9 g

LANGUES-DE-CHAT COOKIES



Langues-De-Chat Cookies image

Langues-de-chat -- "cat tongues" -- are classic French butter cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 375 degrees. Sift together flour and salt in a small bowl; set aside.
  • Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth and creamy. Mix in sugar. Add eggs, 1 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 (such as Ateco #804). Pipe 2-inch lengths, about 3/4 inch wide (the ends should be slightly wider than the center), onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
  • Bake until just golden around edges, 10 to 12 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers up to 3 days.

LANGES DE CHAT (CAT TONGUE COOKIES)



Langes de Chat (Cat Tongue Cookies) image

Langes de chat, the French word for cat tongue cookies, are also called "Lingue di Gatto" in Italy. These cookies may be served plain or used as cake decorations, ice cream sandwiches, or dipped in chocolate.

Provided by Sophia Candrasa

Time 40m

Yield 36

Number Of Ingredients 5

1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup superfine sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 large egg whites

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
  • Cream butter cubes for about 1 minute in a bowl with an electric mixer until smooth and the color has turned pale yellow. Add sugar and vanilla extract; continue the creaming process until the mixture is smooth. Beat in the egg whites, 1 at a time, on low speed until batter is light and fluffy. Mix in flour until just combined--do not overmix!
  • Transfer batter into a pastry bag with a medium plain tip and pipe dough in 2-inch "tongues" onto the prepared baking sheets.
  • Bake in the preheated oven until cat tongues turn golden brown on the edges, about 10 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 5.4 mg, Sugar 5.6 g

CATS' TONGUES (COOKIES)



Cats' Tongues (Cookies) image

Basic cookies that can be turned into gorgeous fancy treats by filling with jam or chocolate or dipping into chocolate...or both :)

Provided by Karen..

Categories     Dessert

Time 32m

Yield 72 single cookies

Number Of Ingredients 5

1/2 cup butter, softened
1/2 cup white sugar
3 egg whites
1 1/2 cups flour
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 400*.
  • Lightly grease baking sheets.
  • Cream butter and sugar together.
  • Add egg whites, one at a time, mixing well after each.
  • Add flour and then vanilla, mixing well.
  • If dough seems to soft, add a bit more flour.
  • Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
  • Bake for 10 minutes or until lightly browned.
  • Cool on wire racks completely.
  • If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!

LINGUE DI GATTO: CAT GOT YOUR TONGUE COOKIE



Lingue di Gatto: Cat Got Your Tongue Cookie image

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 6

7 tablespoons (3 1/2 ounces/100 g) unsalted butter
1 tablespoon/14 g vanilla powder
7 tablespoons/100 g icing sugar (confectioners' sugar)
4 egg whites
1 whole egg
3 1/2 ounces/100 g flour

Steps:

  • Preheat the oven to about 350 degrees F.
  • In a mixing bowl, add the butter, vanilla powder, and icing sugar. Whip the mixture to a creamy and fluffy consistency. Slowly add the egg whites and the whole egg to the mixture and continue mixing until fully combined. Then slowly add the flour and mix well until fluffy and uniform in texture.
  • Place the mixture into a piping bag and squeeze out approximately 2 1/2-inch/6 cm long strips (about 2 1/2-inch/6 cm apart) onto a greased baking sheet. Strips will flatten and expand in the oven into the shape of a 'cat's tongue'. Bake for approximately 6 minutes, or until golden.

CAT'S-TONGUE COOKIES



Cat's-Tongue Cookies image

These are very thin, crisp, fragile cookies that complement soft desserts such as sherbets, ice creams, and fruit compotes.

Yield makes 3 dozen cookies

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter, softened
1/3 cup sugar
2 egg whites, at room temperature
1/4 teaspoon vanilla extract
1/2 cup minus 1 tablespoon flour
1/4 teaspoon salt

Steps:

  • Preheat the oven to 325°F.
  • Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
  • Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
  • Stir in: 1/4 teaspoon vanilla extract.
  • And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
  • Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.
  • Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats' tongues-or other shapes.

LANGUE DE CHAT (CAT'S TONGUE)



Langue De Chat (Cat's Tongue) image

Ever tasted a light brittle biscuit sandwiched with either white chocolate or milk chocolate? Yes, these biscuits are known as the Langue De Chat that was possibly date to the 17th Century where at that period was the time where refined white sugar and piping bags were popular with the wealthy classes of Northern Europe. In Europe, they are sometimes known as "cat's tongue" as it is usually baked long and flat with rounded ends. These biscuits are crisp and brittle as the key ingredients includes cornflour and mainly of egg whites rather than whole egg. Because of the dry nature and ingredients used, these biscuits can be kept for quite a long time and are usually served with certain liqueurs and sparkling wines. This recipe here follows closely to the famous Pepperidge Farm's Milano Cookies. It is easy and tastes as good. Enjoy! For more simple desserts recipes especially for amateur bakers, visit: http://b8ke.blogspot.com

Provided by B8KE5180

Categories     Dessert

Time 30m

Yield 12-15 serving(s)

Number Of Ingredients 7

125 g butter
100 g caster white sugar
2 egg whites (from 2 large eggs)
1/2 teaspoon vanilla extract
100 g flour
25 g cornflour
1 cup confectioner's coating

Steps:

  • Preheat oven to 150°C.
  • Cream butter + sugar till fluffy. Sugar should melt into the butter.
  • Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
  • Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
  • Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.).
  • Pipe 2" strips onto tray that is lined with baking sheet.
  • Bake for 150°C for 20mins or until the edges turn slightly brownish.
  • Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.

Nutrition Facts : Calories 116.3, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.3, Sodium 69.1, Carbohydrate 8.4, Fiber 0.2, Sugar 0.2, Protein 1.6

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