Kulinarya’s theme for the month of December 2010 is CHRISTMAS HOMEMADE FOODIE GIFTS.
Lenguas de Gato (Cat’s Tongue Cookies) are a favourite Christmas cookie treats in the Philippines. It is also a favourite “pasalubong” (foodie gift/treat) that are sold in bus terminals and roadside pasalubong stalls. Usually presented in a clear plastic jars with yellow lid and uniformly arranged. The Lenguas de Gato that I know in my childhood have a very fragile crispy texture with that rich buttery taste. This recipe comes very close to what I remember it suppose to be.
I will definitely make this when Miss M’s school ask for homemade cookies as the ingredients are already in my pantry cupboard and I always have eggwhites inside the freezer. I lost count on exactly how many Lenguas de Gato cookies I made as the rest of the TRIBE kept on eating this cookies while I was cooking batch after batch. So simple to make and very affordable as homemade gifts…….
LENGUAS DE GATO (Cat’s Tongue Cookies) adapted from Kusina ni Manang
1 cup butter, soften in room temperature
1 1/3 cup white sugar
4 eggwhites, room temperature
1/2 tspn coarse table salt
1 1/2 tspn vanilla essence
1/2 tspn almond essence
1/4 tspn lemon essence
2 cup plain flour, measured then sifted
non stick baking paper, pencil and ruler
disposable piping bag & wilton size 12 round tip
2x cookie sheets
*used U.S Measuring Cups & Spoons
Preheat oven at 190C.
~ Cream butter and sugar. Add in the eggwhites a little bit at a time while your whipping the mixture. Mix in salt and all the essences, then gradually add in the plain flour in 2x portions. Beat the mixture until you achieve a very smooth soft dough.
~ Cut your non stick baking paper to the same size as your cookie sheet. Using your pencil and ruler, make rows of lines that are 6cm in length and 3.5cm apart. Create a distance of 2.5cm between each row. Once you’ve finished pencil lining your baking paper, flip it over as you will be using the underside to pipe your Lenguas de Gato.
~ Fill up your piping bag halfway with the dough mixture and twist the top of the piping bag. Using your left hand put a little bit of pressure on top of the piping bag and pipe rows of thin dough mixture on each of the 6cm outlines, while your right hand is guiding the piping bag. Don’t put too much pressure as it will make your Lenguas de Gato too thick. The piped out dough mixture should only be a bit bigger than the hole of your piping tip. To finish each line, just do a backward flick over the end, like you’re wiping your piping tip lightly on top of the piped out dough mixture.
~ Place your cookie sheet in the middle of your oven. Bake for 5 minutes and then rotate pan then bake for further 3-5 minutes, depending on how thick your piped dough mixture is. Be very careful on the 2nd half of the baking time as this cookies can easily get burnt.
~ Good indication that your Lenguas de Gato is cooked perfectly is when it has golden edges around each cookies. Transfer the cookies to a cooling rack and let your baking paper and tray cool down before using them again. Place the other tray inside the oven while you prepare the following batch. Keep on piping and baking till you have finished all your dough mixture.
~ Let the Lenguas de Gato completely cooled down before storing in a cookie jar or wrapped up for homemade gifts.
Makes about 1 dozen cookie bags (about 20-25 Lenguas de Gato on each bag).
- Practice makes perfect, took me 2x trays before I got the hang on what size of Lenguas de Gato I want. I love the thin ones as they become more crispy than the bigger ones which were more chewier in the middle.
- You can use a zip lock plastic bag and just cut one of the corners to pipe out your dough mixture.
- It took me about 1 1/2 hour of piping and baking till I have finished all the dough mixture.