{Langues de chat} – “Limbi de pisica”

Ingrediente:

• 130g unt
• 130g zahar pudra
• 2 albusuri
• 180g faina
• 1 lingurita vanilie
• 1 praf de sare

Se mixeaza untul moale, la temperatura camerei cu zaharul pudra si un praf de sare pana obtinem o crema fina, spumoasa. Se adauga treptat cate un albus, se omogenizeaza bine, apoi se incorporeaza si faina, urmata de esenta de vanilie. Se toarna compozitia intr-un pos echipat cu un dui daca aveti sau intr-o punga simpla asa cum am facut eu 😛 si se toarna bastonase intr-o tava tapetata cu hartie de copt. Se coc la 190C cateva minute, pana marginile devin usor aurii, nu mai mult. Aveti grija pentru ca se ard destul de repede daca uitati de ele in cuptor. Dupa ce s-au copt, se scot din tava si se consuma, fie simple, cum am facut noi, in loc de biscuiti, fie se inmoaie unul din capete in ciocolata, apoi se da prin nuca maruntita sau alte bombonele colorate. Alegerea va apartine, insa oricum le-ati decora sunt la fel de bune si sau un soi de dependenta, caci va veti trezi rontaind in nestire :)):P

Ingredients:

• 130g butter
• 130g confectioners sugar
• 2 egg whites
• 180g plain flour
• 1 teaspoon vanilla extract
• 1 dash of salt

It’s one of those simple, yet stunning recipes! Don’t be fooled by the fact that they only have a few simple ingredients. The final result is amazing. Langues de chat means cat’s tongue and it’s due to their look.
First of all, cream the butter with the sugar and a dash of salt for a few minutes until smooth and creamy. Add the egg whites, one at a time, mixing well after each addition, then incorporate the flour and vanilla. Fill a piping bag with this batter, then pipe the cookies on a baking tray lined with parchment paper. Bake them at 190C until the edges turn a bit brown. It takes just a few minutes, so stay close to the oven, otherwise you can easily burn them. That’s it… easy and delicious. You can use these to scoop up ice cream, or serve them with tea on a nice afternoon… they are amazing as a snack for your child as well. You can store them for days in an air tight container…if they last that long!