Lengua de Gato is a popular cookie in the Philippines. Upon doing a little research for this post, I learned that it is not only made in my home country, it also has various versions and names; "langue de chat" (French), "Lingua di gatto" (Italian) and "Língua de gato" (Portuguese).
The real lengua de gato looks much better than what I was able to do but for my first time using the cookie press, I think they're good enough because Ron loved them. Also, mine was airier and a little on the breadier side. I suggested that he dip it into our Mango Jam (which he hates) or whatever spread we have at home. He didn't want to because he said the sweet after taste was good enough for him. After a few more (like five) tastings, we decided that it tastes like a hybrid between lengua de gato and Madeleines but I'm sticking with the former because they look more similar and the crunchy part around the cookie/pastry tastes more like lengua de gato.
- 9 tablespoons butter, softened
- 3/4 cup white sugar
- 2 tablespoons white sugar
- 3 egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Preheat the oven to 400 degrees F (200 degrees C). Line cookie sheet with parchment paper.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended.
- Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths. I used two pumps while pulling the cookie press.
- Bake cookies in preheated oven until it has a light brown shade, about 7-9 minutes. Cool on wire rack.
- When cookies are cool, dip in your favorite sweet dip and enjoy! For "extra" cookies , store in a cool place.