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Cats Tongues Recipe
|Butter||250 Gram, softened (1 Cup Plus 2 Tablespoons)|
|Powdered sugar||220 Gram, sifted (1.75 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|Egg||1 (Plus 1 Egg Yolk)|
|All-purpose flour||250 Gram, sifted (1 2/3 Cup)|
|Nougat||4 Ounce (100 Gram)|
|Semi-sweet chocolate||3 Ounce (75 Gram)|
Serving size: Complete recipe
Calories 4568 Calories from Fat 2117
% Daily Value*
Total Fat 242 g371.7%
Saturated Fat 148.8 g743.9%
Trans Fat 0 g
Cholesterol 934.1 mg
Sodium 412.5 mg17.2%
Total Carbohydrates 571 g190.2%
Dietary Fiber 15.5 g62%
Sugars 355.1 g
Protein 44 g87.9%
Vitamin A 134.2% Vitamin C 0.57%
Calcium 20.7% Iron 90.6%
*Based on a 2000 Calorie diet
Preheat oven to 400°F (205°C).
To make cookie dough, cream butter, powdered sugar, vanilla and salt in a large bowl until pale and fluffy.
Beat in whole egg and egg yolk separately.
Fold flour into egg mixture.
Using a pastry bag fitted with a plain nozzle, pipe cookie mixture onto prepared baking sheets.
Shape into cats tongues as you pipe, making each about 3 inches (7.5 cm) long.
Leave enough space between each for spreading during baking.
Bake 8 to 12 minutes or until golden.
Cool on a rack.
To make filling, melt nougat and chocolate in double boiler over low heat.
Spread filling over cooled cookies and press together lightly in pairs.
Let filling set before storing cookies in an airtight container.