Cat's Tongue Cookies (Langues de Chat)

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Cat's Tongue Cookies (Langues de Chat)
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Cat's Tongue Cookies (Langues de Chat)

Added by: on Dec 17th, 2010
These delicate, crisp little cookies are lovely served with tea, coffee, or soft desserts such as ice cream to provide a contrasting texture. They are also used to decorate the mango cake.
Prep Time:
5 min
Cook Time:
50 min
Ready In:
55 min



Original Recipe Yield: 40 servings (40 cookies)


  • sheet Room-temperature butter for the pan unless using silicone baking liners or parchment paper
  • 1/2 cup butter
  • 1 cup confectioners' sugar
  • 12 tablespoons flour
  • 3 egg whites (lightly beaten)
  • * 2 teaspoons grated lemon or orange zest (optional)
  • 1 teaspoon vanilla extract
Nutrition Facts
Cat's Tongue Cookies (Langues de Chat)

Servings Per Recipe: 40

Amount Per Serving

Calories: 41

  • Total Fat: 2.3 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 6.1 mg
  • Sodium: 20.4 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 3 g
  • Protein: 0.3 g

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Cat's Tongue Cookies (Langues de Chat)


Use a pastry bag with a 1/3-inch tip to pipe out strips of batter.

Cat's Tongue Cookies (Langues de Chat)


Bake until brown on the outside edges. Let cool slightly, then take the cookies off the sheet pan or parchment paper.

Cooks' note:
Preheat the oven to 400°F. Cover 2 sheet pans with silicone baking liners or parchment paper or brush them with butter.
Cream the butter by hand with a wooden spoon or with a stand mixer fitted with the paddle attachment on medium speed for about 5 minutes, or until fluffy. Add the sugar and cream until smooth. Work in one-half of the flour and one-half of the egg whites. When absorbed, add the remaining flour and egg whites and work in. Stir in the zest and vanilla. Refrigerate for 30 minutes Fit a pastry bag with a 1/3inch plain tip, fill it with the batter, and pipe the batter into 2/3 by 3-inch strips 1/3 inch thick, leaving at least 2 inches between the sides and ends of the strips.
Bake for about 12 minutes, or until golden brown just around the edges. Rotate the pans if the cookies brown unevenly. Let cool just until hard enough that you can lift them off the sheet pans or peel them off the parchment paper. Don't wait too long or they'll stick. Transfer to cooling racks. Store tightly sealed in an airtight container for up to 1 week.


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By: Mommy_loves_to_cook on May 8th, 2012

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