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crispy lengua de gato on a plate with coffee on the side

LENGUA DE GATO

Yield: 100 Cookies (3" x 1" each)

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INGREDIENTS​

  • 113g Salted Butter, softened 

  • 90g Sugar King Baker’s Powdered Sugar, sifted

  • 60g Egg Whites (approximately 2 medium eggs)

  • 2-3ml Vanilla Extract

  • 100g All-Purpose Flour, sifted

  • Sugar King Baker’s food Coloring Gel Yellow, or your desired color​​

INSTRUCTIONS

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Using a stand mixer or hand mixer, cream the butter and Sugar King Baker’s Powdered Sugar on medium speed until pale and fluffy, about 3 minutes.

  3. Add the egg whites, Sugar King Baker’s Food Coloring Gel, and vanilla extract. Beat until well incorporated.

  4. Add the flour and mix on low speed until the batter is smooth and free of lumps. Transfer the batter to a piping bag and cut a 1-inch opening at the tip.

  5. Pipe the batter into thin strips, about 3 inches long, leaving space between each strip.

  6. Bake for about 10 minutes, or until the edges are lightly golden and the cookies are crisp. Allow them to cool completely before serving or storing.

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