Baking Classics
The Technique
Langues-de-Chat
Langues-de-Chat are classic French butter cookies with crisp golden edges perfect to serve when entertaining. The cookie name refers to the shape which translates literally to “cat’s tongue” as once they are piped & baked, that is exactly what they resemble. A little orange zest lightly scents this particular version but they can be flavored with ginger, fresh lemon, coconut or almond extract. Langues-de-Chat can also be dipped in melted chocolate for a wonderfully indulgent variation. Offer them along side Lemon-Vanilla Madeleines & Almond Meringue Cookies with coffee service. Learn how to make a timeless cookie with a few of my valuable pointers.
Langues-de-Chat
makes about 4 dozen
1/2 cup powdered sugar
1/2 cup butter, softened
1 tsp vanilla extract
1/2 tsp fresh orange zest
2 egg whites
3/4 cup all purpose flour, sifted
1/4 tsp kosher salt
Preheat the oven to 375 degrees. Beat the sugar & the butter in an electric stand mixer on Medium speed until creamy, stopping occasionally to scrape down the bowl sides. Blend in the vanilla & the zest. Add the egg whites & mix until partially blended with the butter mixture. Whisk together the flour & the salt in the salt. Fold them into the butter mixture just until combined. Place the mixture into a piping bag fit with a #9804 plain tip, about 1/3-inch wide. Pipe 2 1/4 x 3/8-inch lines spacing 1-inch apart on parchment paper-lined half sheet pans. The cookies will spread slightly during baking. Bake one pan at a time on the center oven rack 8 to 10 minutes or until the edges are golden brown. Cool completely. Store in an airtight container.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Langues-de-Chat
Langues-de-Chat should have a crisp bite around the edges when served but our humidity in the South may soften them too much if not covered & stored properly. Refreshing them is easy. Line the cookies up on a parchment paper-lined half sheet & place in a 350 degree oven for 4 minutes. Remove the pan & allow the cookies to cool completely then arrange them on a linen lined heirloom silver tray or platter.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Pan Preparation
Prepare pans properly before beginning recipes so that once the batter has been blended, it can be used immediately to fill & bake. Cut parchment paper to fit the size of half sheet pans.
No. 2
The Ingredients
One of the most important factors when preparing baked goods is to be certain ingredients are the proper temperature before beginning the recipe & that they are measured properly.
The Flour & The Salt
Use a scoop & level method for portioning flour in cups & whisk in the salt so it disperses evenly. Only minimal blending will be in order once added to the dough which will ensure a pleasing cookie texture.
The Orange Zest & The Pure Vanilla Extract
Use pure vanilla extract for the best flavor. Fresh orange zest can be achieved quickly by running the surface of the citrus over a microplane grater. Look to The Basics: Oranges for additional pointers.
The Egg Whites, The Powdered Sugar & The Butter
Allow the butter to stand at room temperature 20 minutes before beginning the recipe so it has time to soften. To take care of this task quickly, microwave it for 5 seconds on High power but keep a close eye on it so it doesn’t get too soft. It’s important that sugar is measured properly for use in recipe applications. Spoon powdered sugar into measuring cups & use the back of a knife to level it before adding to the work bowl. The egg whites work to bind the ingredients together.
No. 3
The Blending Procedure
Langues-de-Chat are quick to blend & pipe. Preheat the oven to 375 degrees. Beat the sugar & the butter in an electric stand mixer on Medium speed until creamy, stopping occasionally to scrape down the bowl sides.
3a
Blend in the vanilla & the zest.
3b
The mixture will appear creamy & smooth.
3c
Add the egg whites & mix until partially blended with the butter mixture. At this point, the mixture will not appear completely smooth. Sift the flour into a small bowl & whisk in the salt. Fold them into the butter mixture just until combined.
3d
Once the flour mixture has been added & blended, it will become smooth again.
No. 4
The Technique
Pastry bags & tips are ideal to use when decorating petit fours, cakes & cookies with fine detail but they can also be used to prepare the actual baked goods, too. Disposable & reusable bags can be located from craft stores & super centers. To properly prepare a pastry bag for piping, begin by choosing a tip. Gage the tip size & snip the pastry bag at the end with scissors. Begin with a small cut then snip again, if necessary, so that the tip doesn’t fall through the opening. Slip the pastry tip into the bag & be certain the fit is snug. Tug the bag upwards to ensure that is indeed the case. Look to The Basics: A Guide To Pastry Bags & Tips for additional pointers.
4a
Place the mixture into a piping bag fit with a #9804 plain tip, about 1/3-inch wide. Fold one third of the piping bag over & hold the bag upright in one hand. Fill it using a rubber spatula. Do not to overfill the bag as you’ll have better control. Unfold the bag & push the dough down into the tip. Simultaneously, press out any air bubbles. Twist the empty portion of the bag & allow it to rest just above the dough. Place the twisted portion between your thumb & forefinger. Gently press the icing a bit to release some of the air. Hold the bag over the prepared pan & apply steady, even pressure. Guide the bag with your forefinger from the other hand.
The Clean Up
Remove the tip from the bag & rinse well under hot water. Dry the tip thoroughly to prevent any rust from forming. If a reusable bag was used, turn the bag inside out. Rinse thoroughly with hot water. Wipe the bag dry with a lint-free cloth. Return the bag to the original side. Set the bag upright in a cone shape & allow to dry further.
No. 5
The Baking
Pipe 2 1/4 x 3/8-inch lines spacing 1-inch apart on parchment paper-lined half sheet pans. The cookies will spread slightly during baking.
5a
Bake one pan at a time on the center oven rack 8 to 10 minutes or until the edges are golden brown. Cool completely.
No. 6
The Langues-de-Chat
Store the cookies in an airtight container until ready to serve. Prepare them up to 2 days in advance, if desired.
The Tune
“The Good Life” Bobby Darin
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