How To Make Lengua de Gato (Filipino Butter Cookies)
These crisp and thin Filipino butter cookies or lengua de gato melt in your mouth! Plus they only require a few ingredients to make.
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 2 egg whites, from large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1⁄8 tsp salt
Instructions
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Preheat the oven to 350 degrees F. Line 2 baking sheets or cookie trays with parchment paper and set aside.
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In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 2 to 3 minutes until soft and creamy.
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Add sugar and continue beating for 4 to 5 minutes until light and fluffy. Remember to scrape the bottom and sides of the mixing bowl.
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Add vanilla extract and egg whites and beat for 4 to 5 minutes until incorporated.
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Switch to low speed and gradually add flour and salt until combined.
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Transfer the cookie dough into a piping bag or a Ziploc bag with one of the tips cut to about ½-inch in diameter.
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Pipe 3-inch long cookies on the prepared baking pans, allowing about 1-inch of space around each cookie.
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Bake the lengua de gato for 12 to 15 minutes or until they’re dry in the middle and starting to turn a light brown on the edges.
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Remove the pans from the oven and allow the cookies to slightly cool in the pan. After a few minutes, slide the parchment paper into a cooling rack to allow the lengua de gato to cool completely.
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Carefully peel cookies from the parchment paper and enjoy!
Nutrition
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