Daily Cooking Quest

easy Indonesian recipes

Lidah Kucing - Langues de Chat

Still need to whip up last minute batch of cookies for Chinese New Year? My fall back cookie to go is lidah kucing - langues de chat, or cat’s tongue cookies in English. This recipe is super simple, especially if you use the langues de chat mould (or eclair mould) to perfectly shape each cookie. But, you can totally make this cute cookies with regular baking sheet too!

Lidah Kucing - Langues de Chat

Lidah Kucing - Langues de Chat

2 egg whites or 1 egg? Your choice!

Most recipes call for 2 egg whites instead of 1 egg, but I have experimented with both and I can’t detect that much difference between the two, and using 1 egg is much simpler than 2 egg whites. But, if you want to stick with a more traditional recipe, feel free to use 2 egg whites.

Lidah Kucing - Langues de Chat

Lidah Kucing - Langues de Chat

Piping tips

Okay, I will be the first to admit I have horrible piping skill. And not to mention I don’t even own a proper piping bag and piping tips, I use a ziplock bag and cut a tiny hole and pipe my cookies like that. But, if you do own a set of piping nozzles, go ahead and use the plain 14” tip to pipe your cookies. Just so you know that you can still make these with nothing but a ziplock, like me :D

Lidah Kucing - Langues de Chat

Lidah Kucing - Langues de Chat

Lidah Kucing - Langues de Chat

Categories:

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4-6 dozens

Ingredients

  • 1/4 cup (60 gram) unsalted butter, softened
  • 1/2 cup (100 gram) sugar
  • 1/4 teaspoon salt
  • 1 egg (or traditionally, 2 egg whites), room temperature
  • 1 teaspoon vanilla extract
  • 60 gram (~ 1/2 cup) all purpose flour

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Line 2-3 baking sheets with parchment paper and set aside (or grease with butter generously).
  2. In a mixing bowl, cream together butter, sugar, and salt until light and fluffy, then add one egg and vanilla, and continue mixing until smooth, about 2-3 minutes. (* IF using two egg whites, then first add one egg white and vanilla, mix until combined, then add another egg white, and mix again until combined).
  3. Fold in the flour with a spatula until the batter is smooth.
  4. Transfer to a piping bag attached with a plain 1/4" tip (or just use a ziplock and cut one of the triangular end off with a scissor), pipe into thin strips about 3" long on the baking sheet. Make sure to leave plenty of room since it will spread considerably. If you use a half-sheet pan like me, a sheet should fit 24 cookies (8 in the long direction x 3 in the short direction).
  5. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
  6. Let the cookies cool completely, then store in air-tight container for up to 3 days.

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