1/2 cup (8 tbsp./4oz./113g) unsalted butter
3/4 cup (90g) confectioners' sugar (icing sugar or powdered sugar)
pinch of salt
1/4 tsp. vanilla extract
1/8 tsp. lemon zest* (see note below)
3/4 cup (96g) all-purpose flour
2 large egg whites
Preheat oven to 400ºF/200ºC.
Prepare two half-sheet pans or cookie sheets lined with parchment paper or silicone mats.
Using a rubber spatula, mix together the butter, sugar, salt, vanilla extract, and lemon zest until smooth.
Gently fold in half of the flour. Slowly mix in the egg whites followed by the remaining flour. Continue mixing only until thoroughly incorporated.
Put the cookie dough in a pastry bag fitted with a round pastry tip (about 1/4-inch opening). Pipe the dough onto the prepared pans in 2 1/2-inch lengths.
Space the piped dough at least 1 1/2 inches apart to allow the cookie dough to spread. Bake in preheated oven for 6 to 8 minutes or until the edges are lightly browned and the middle of cookies are still slightly pale
Note: Be careful not to over bake. Cookies should be somewhat pale in color.
Immediately transfer the cookies to a wire rack to cool. The cookies will be pliable straight from the oven but will crisp within minutes.
*Note: For Chocolate Cat's Tongue Cookies:
For chocolate cat's tongue cookies, omit the lemon zest and replace 1/5 of the flour with unsweetened cocoa powder.
Makes about 70 small cookies.
Source: The Foods and Wines of Spain by Penelope Casas
Date: January 21, 2009