Cats Tongues

Directions

Preheat the oven to 400℉ (200℃).

Brush 3 or 4 large, heavy baking sheets with melted butter.

Dust with flour.

Place the butter in a small stainless steel bowl and beat with a wooden spatula, warming it over low heat as needed to make it smooth, white and creamy.

Sift the sugar over the butter and beat it in.

Beat in 1 egg or egg white with the wooden spatula.

Beat in the remaining egg or whites, 1 at a time, with a wire whisk.

Whisk in the vanilla.

Sift the flour over the batter and mix it in with the wooden spatula.

Scoop the batter into a large pastry bat fitted with a 5/16 inche plain pastry tube (Ateco #3) and pipe the batter on the diagonal in fingers 2½ inches long and ⅜ inches wide at the center, arranging them on the baking sheets in staggered rows and separating them by 1½ inches.

The ends of each finger should be fatter than the center, like a dumbbell.

Bake, 1 sheet at a time, until the cookies are lightly browned around the edges but still pale in the center, about 6 to 10 minutes.

Slide the cookies onto a wire rack using a metal spatula and let cook to room temperature.

Store in a covered airtight cookie jar or tin for up to 1 week.