Lengua De Gato

Tomorrow is Valentine's Day, so I thought I'd bring you another Filipino favorite to sweeten your celebration. Known as Lengua De Gato, these thin buttery sugar cookies shaped like cat’s tongue can make a wonderful treat for the sweet ones in your life...

In the Philippines, Lenguas De Gato which are usually packed in a clear plastic jar with yellow lid, are a favorite “pasalubong” (homecoming gift), and you can find them in bus terminals, roadside pasalubong stalls and now, even in the mall and grocery stores. I haven't had these treats for years, so when I saw a recipe for Lengua De Gato in my new Goldilocks Bakebook, I was so anxious to try it! I immediately made two batches, one with the regular butter flavor...and the other one, with a hint of chocolate. They're really easy to make. The only thing I found difficulty with is making them into equal size cat's tongues. :) I also noticed that the plain butter ones didn't turn out as yellowish as they're supposed to be. I even added one egg yolk to the recipe, but they still turned out pale. But they are delicious and close enough to the Lengua De Gato I've always loved. Try it yourself...I'm sure that like me, you will love their melt-in-your-mouth goodness! 

Wishing you all a HAPPY VALENTINE"S DAY!

Ingredients:

(Adapted from Goldilocks Bakebook)
Yield about 175 pcs.

• 1 cup salted butter, softened
• 1/2 cup sugar + 1/3 cup
• 1 tsp vanilla extract
• 1 egg yolk
• 1 2/3 cup cake flour
• 3 egg whites

If you want to try making chocolate Lengua De Gato, see the ingredients below to see the slight change in measurements:

Ingredients for Chocolate Lengua De Gato:

Yield about 175 pcs.

• 1 cup salted butter, softened
• 1/2 cup sugar + 1/3 cup
• 1 tsp vanilla extract
• 1 egg yolk
• 1 1/2 cup cake flour
• 2 Tbsp unsweetened cocoa powder
• 3 egg whites

Instructions:

1. Preheat oven to 350F. Line two cookie sheets with parchment paper.

2. Using a mixer on medium speed, cream butter and 1/2 cup sugar in a bowl for 2 minutes. Add vanilla extract and egg yolk. Mix until well combined. Switch mixer to low speed and gradually add cake flour. Keep on mixing until all ingredients are well incorporated. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add 1/3 cup sugar and beat on high speed until stiff peaks form.

3. Add egg white mixture into batter and  mix on low speed until combined. Put batter in a piping bag with 1/4-inch round tip. Pipe batter into 2-1/2 inch long pencil thin strips on the prepared cookie sheets, at least one inch apart. Bake for 8-10 minutes or until the edges are lightly browned. (Be sure to watch them because they can easily burn.) Immediately remove from the pan and transfer to wire racks to cool down. Store in a cookie jar or any airtight container.