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CATSÕ TONGUES

Preheat the oven to 400F.  Place the butter in a mixing bowl and beat it with a wooden spoon or hand-held mixer until creamy.  Sift the sugar over the butter and beat it in.  Add the egg whites, one at a time, beating well after each addition.  Stir in the vanilla extract and the flour, and mix well.  Fit a large pastry bag with a 5/16-inch plain pastry tube.  Scoop the batter into the pastry bag, and pipe the batter into fingers 2 1/2 inches long and 1/2 inch wide, arranging them on greased cookie sheets in staggered rows and separating them by 1 1/2 inches.  The ends of each finger should be fatter than the center, like a dumbbelll.  Bake 8-10 minutes, until lightly browned around the edges but still pale in the center.  Slide the cookies onto a wire rack and let cool to room temperature.
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2/3 cup unsalted butter, softened
3/4 cup confectionerÕs sugar
4 egg whites
2 tsps vanilla extract
1 1/3 cups flour
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20
mn
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10
mn
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The cookies will keep 1 month in an airtight box.
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Desserts
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