Lengua de gato looks particularly meek in appearance, but extremely addictive once you've had a bite or two. In this particular recipe, we tried different kinds of fat that will produce the best melt-in-your-mouth result. Shortening might do the trick, but it results in a fatter, more doughy product, that is infinitely less golden around the edges. Butter is truly necessary for achieving crisp, ultra-buttery cookies.
We partnered with Anchor to achieve that innate creaminess and distinct milky taste and to prove that there's no better ingredient for this particular recipe. See and taste the difference by trying this out.
- 115g Anchor butter, at room temperature
- 150g + 2 tbsp sugar
- 1 pc egg white
- 1 pc egg
- 125g all-purpose flour
- 1⁄4 tsp salt
- 1⁄4 tsp vanilla
Sift the flour and salt together.
In a separate bowl, mix butter and the sugar together until well combined.
Slowly beat in the egg whites, the whole egg, and vanilla until soft peaks form at the top.
Add the combined flour and salt and beat until smooth.
Place mixture into a piping bag with a plain tip. Pipe the mixture onto a greased and floured baking sheet or a baking sheet lined with a silicone mat.
Bake in a preheated oven at 325F for 20-25 mins or until edges are slightly browned.
Once cooked, remove immediately from the baking sheet. Let cool at room temperature before eating.