Recipe - Langues-De-Chat - Cats Tongue Cookies

One fourth pound Unsalted butter room
temperature; cut in small
pieces
More butter for cookie sheet
One half cup Superfine sugar
1 cup Allpurpose flour;
unbleached
One fourth teaspoon Salt
3 lg Egg whites
One half teaspoon Vanilla extract
1 Whole lemon zest
8 ounce Bittersweet chocolate;
chopped
1 tablespoon Corn syrup
1 cup Chopped pistachios

Makes About 5 Dozen 3Inch Cookies

1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl
of an electric mixer with the paddle attachment, cream the butter. Add the
sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the
flour three times with the salt. Beat egg whites into the butter, one at a
time. Add the vanilla. Scrape down the sides of the bowl with a rubber
spatula. Add flour mixture gradually, scraping down the sides. Stir in the
lemon zest.

2. Transfer the batter to a large pastry bag fitted with a #2B tip and a
largesize coupler. Pipe out cookies in an "S" shape, about 3inches long.
Repeat "S" pattern in reverse.

3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer
to a cooling rack. They will become crisp as they cool.

4. Combine the chocolate and corn syrup in a double boiler over simmering
water; stir occasionally with a rubber spatula until smooth. Using a small
offset spatula or knife, spread cookie with chocolate, and top with another
cookie to form a sandwich. Dip about 1 inch of each cooled cookie into
chocolate, and roll to coat with pistachios; let dry.

Recipe by: Martha Stewart

Posted to recipeludigest Volume 01 Number 512 by "Valerie Whittle"
catspaw@inetnow.net on Jan 13, 1998