Langues De Chat

    30 mins

    These cookies are also called 'cat's tongues'. Also, they are easy to make. This is a French recipe, but it has already been converted.

    18 people made this

    Serves: 36 

    • 9 tablespoons butter, softened
    • 10 tablespoons caster sugar
    • 3 egg whites
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups (180g) plain flour
    • 6 (30g) squares semisweet chocolate, melted

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C (400 degrees F). Lightly grease cookie trays.
    2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Force through a pastry bag or cookie press with a medium star tip onto lightly buttered cookie sheets. Make each cookie about 8cm long.
    3. Bake for about 10 minutes in the preheated oven, until straw-colored. When cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

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    Reviews and ratings
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    Reviews in English (17)


    The cookies turned out good. They don’t taste like sugar cookies though, more like shortbread. My chocolate chips started to cool before I got all the cookies dipped and then the cookie would break when I tried to pull it out f the chocolate. I would suggest adding something like butter to the chocolate chips to thin it out.  -  04 Oct 2002  (Review from Allrecipes US | Canada)


    This recipe is excellent! I got a lot of compliments. I used a cookie press and they looked like store-bought cookies. Caution if you use a press add flour. A pastry brush helps apply the chocolate. This recipe is quick and easy.  -  19 Nov 2001  (Review from Allrecipes US | Canada)


    This was a very simple recipe. They look really nice when you are done...and taste pretty good...just a little time comsuming. Will make agian for a special occasion.  -  17 Dec 2002  (Review from Allrecipes US | Canada)