Flo­ral Langues de Chat

Makes 40 to 45 cook­ies

Western Living - - FOOD -

Langue de chat means “cat’s tongue,” which is what th­ese cook­ies re­sem­ble. This is a rel­a­tively sim­ple recipe; the trick is to get the but­ter very soft so the in­gre­di­ents can emul­sify prop­erly. Though some recipes don’t add al­mond flour, I find that it gives the cook­ies a won­der­ful flavour and ten­der tex­ture. Th­ese are de­li­cious plain, but the laven­der and rose add a nice touch of colour and flo­ral notes.

7 tbsp un­salted but­ter, very soft

(like may­on­naise) ¾ cup + 1 tbsp pow­dered sugar, sifted ¼ cup al­mond flour ½ tsp vanilla ex­tract 3 large egg whites (be­tween ⅓ cup + 1 tbsp

to ¾ cup), room tem­per­a­ture ⅓ cup + 3 tbsp cake flour, sifted ½ tsp salt 1 to 2 tbsp dried culi­nary laven­der 1 to 2 tbsp dried culi­nary rose petals

Pre­heat oven to 325° F. Line two bak­ing sheets with parch­ment paper.

In the bowl of a stand mixer with a pad­dle at­tach­ment, com­bine but­ter and pow­dered sugar at medium speed for 3 min­utes un­til mix­ture is light and fluffy. Add in al­mond flour and con­tinue mix­ing on medium speed for an­other 3 min­utes.

Scrape down sides of bowl, then add egg whites in three ad­di­tions, mix­ing on medium for 30 sec­onds af­ter each ad­di­tion un­til well com­bined. The mix­ture will look grainy but will come to­gether when you add cake flour.

Take bowl off mixer stand and fold in cake flour with a spat­ula. You should mix un­til it’s just com­bined; the bat­ter will be a thick paste. Pre­pare a pip­ing bag with a 1- cm round tip. Pipe bat­ter into 2-inch lines, spac­ing cook­ies at least an inch from each other. One sheet should fit 21 cook­ies in three rows of 7.

Top each cookie with laven­der and/or rose petals. Bake for 23 to 25 min­utes, ro­tat­ing bak­ing sheets half­way through, un­til edges and bot­toms of the cook­ies are golden brown. Cool com­pletely be­fore serv­ing. Store in an air­tight con­tainer for up to a week.

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