Ingredients
1⁄2 cup unsalted butter, softened
1⁄2 cup granulated sugar
2 egg whites, from large eggs, at room temperature
1 tsp vanilla extract
1 cup all-purpose flour
1⁄8 tsp salt
Preparation
Preheat the oven to 350 degrees F. Line 2 baking sheets or cookie trays with parchment paper and set aside.
In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 2 to 3 minutes until soft and creamy.
Add sugar and continue beating for 4 to 5 minutes until light and fluffy. Remember to scrape the bottom and sides of the mixing bowl.
Add vanilla extract and egg whites and beat for 4 to 5 minutes until incorporated.
Switch to low speed and gradually add flour and salt until combined.
Transfer the cookie dough into a piping bag or a Ziploc bag with one of the tips cut to about ½-inch in diameter.
Pipe 3-inch long cookies on the prepared baking pans, allowing about 1-inch of space around each cookie.
Bake the lengua de gato for 12 to 15 minutes or until they’re dry in the middle and starting to turn a light brown on the edges.
Remove the pans from the oven and allow the cookies to slightly cool in the pan. After a few minutes, slide the parchment paper into a cooling rack to allow the lengua de gato to cool completely.
Carefully peel cookies from the parchment paper and enjoy!
