Because of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread out a lot. If you’re a fan of sandwich cookies, spread a layer of melted chocolate on the flat side of a cookie and top with another; let the chocolate harden before serving.
Ingredients
- 6 tablespoons unsalted butter, completely softened
- 1 cup confectioners’ sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 extra-large egg whites
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon fine sea salt
Directions
Step 1
Line two cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.
Step 3
Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.
Step 4
Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.
Step 5
Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.
Step 6
Allow the cookies to cool for 10 minutes.
Makes about 30 cookies