Langues-de-chat - "cat's tongue" cookies

Yield: 60 Servings

Measure Ingredient
¼ pounds Unsalted butter - room temperature; cut in small pieces
More butter for cookie sheet
½ cup Superfine sugar
1 cup All-purpose flour; unbleached
¼ teaspoon Salt
3 larges Egg whites
½ teaspoon Vanilla extract
1 Whole lemon zest
8 ounces Bittersweet chocolate; chopped
1 tablespoon Corn syrup
1 cup Chopped pistachios

Makes About 5 Dozen 3-Inch 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 large-size coupler. Pipe out cookies in an "S" shape, about 3-inches 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 recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@...> on Jan 13, 1998

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