If I am not wrong, their bestsellers then were the spritz, arrowroot and lengua de gato (cat's tongue) cookies. As I have been in cookie-making mode lately, I decided to give these cookies (using the bakeshop recipes) a go one by one.
Yesterday, as I had a cup of eggwhites stored in the freezer, I excitedly tried making the lengua de gato cookies. These are Filipino butter cookies but considering how it's called, it's probably of Spanish origin.
Since these cookies are very thin and light, I kept on "testing" them after every tray came out of the oven. I don't know just how much I ate but I had to skip lunch as I was already full!
Before I share the recipe, just a last note. I tried using baking paper and silpat to line my baking trays and also tried putting the cookie dough straight onto non-stick baking trays (without lining). The resulting cookies had different looks.
As seen from the photo above, I had the best results with the silpat-lined. The cookies had straight edges. The ones baked in baking paper all had wonky edges while the ones baked with no liner spread and browned more but were still as easy to remove. Taste and crunchiness were the same for all.
Here now is the lengua de gato cookies recipe so next time you have leftover eggwhites, you would know what to do with them.
LENGUA DE GATO COOKIES (makes 300+ pieces)
2 cups (4 sticks, 1 pound, 454 grams) salted butter, softened
2 1/4 cups white sugar
1 cup eggwhites
1 teaspoon vanilla extract
1 teaspoon orange flavouring
3 1/2 cups cake flour
Preheat oven to 160 degrees C (325F). Line baking trays with baking paper or silicone mats.
In a large mixing bowl, using an electric mixer at high speed, cream butter and sugar until light and fluffy.
Lower mixer speed to medium then add eggwhites gradually followed by the vanilla and orange flavourings.
Slowly mix in the flour. Beat until everything is well combined and batter is smooth.
Fit a piping bag with a plain round or star tip (#12 or #21). Spoon cookie batter into the piping bag.
Pipe out thin strips of batter onto lined baking trays, about 3 inches long and 1 1/2 inches apart.
Bake for about 15 minutes or until the cookie edges start to brown.
Loosen cookies from the trays while still warm. When completely cool, pack them in airtight containers.