Cats Tongues Recipe
The flavor of this Cats Tongues recipe has occupied my mind so much that I almost never consider any other Cats Tongues recipe. If it is an impressive Dessert that you require, then this dish is the answer. Trust me when I say, you have to try Cats Tongues.
Ingredients
Cookie Dough:
1 cup plus 2 tablespoons (250 g) butter, softened
1-3/4 cups (220 g) powdered sugar, sifted
1/2 teaspoon vanilla extract
Pinch of salt
1 egg plus 1 egg yolk
1-2/3 cups (250 g) all-purpose flour, sifted
Filling:
4 oz. (100 g) nougat
3 oz. (75 g) semisweet chocolate
Directions
Grease and flour baking sheets.
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.
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.
