Thursday, March 13, 2008

Cookie Challenge!


Oh, it's on, y'all bitches! A showdown will soon take place. A challenge truly worthy of my effort and small amount of pocket change.

COOKIE CHALLENGE!!

Haha sweet, blinking text, right, on. Thats right!! My coworkers and I have decided to try to one up one another using cookies as thinly veiled vehicles of our own egotism to prove who is Best Above All The Rest. How awesome and delicious. So I have a few cookie recipes Im thinking of doing. I'll post one a day for your valued thoughts and considerations. You are all my allies in this my Cookie Campaign of Chaos and Carnage! RAWRR!

Hahahaaaa thats so great.

So here is a recipe Im going to do, not for the challenge at ALL, just because I want to taste them. They are called Cats Tongues if you do them long and thin, and tuiles if you do them in a circle and fold them like a U shape. Very good for dipping in things.. like tea.. or creme caramel.. or Jell-o Brand chocolate pudding! They are like dessert nachos. Only fancy and french. Below is what a Cats Tongue cookie would look like if it were to become a Cookie Monster!


Cats Tongues
En Français.. Langues de Chat
En Español.. Lenguas de Gato
Auf Deutsch... Katzezunge!!!!



4 tbsp butter
1/2 cup packed confectioner's sugar
Pinch kosher salt
1/2 tsp vanilla extract
2 large egg whites
1/2 cup AP flour

Preheat your oven to 350 degrees and line 3 baking sheets with parchment paper. In a stand mixer with whisk attachment, cream the butter, sugar and salt until very well creamed. Start this, and then walk around the kitchen doing other things for awhile. Creaming is important. Add the vanilla and one egg white and mix to combine, (here the dough starts to look like it might break, but it won't. Don't worry.), then add the second egg white and mix until just combined; fold in the flour, half and a time, until the batter is smooth. Place in refrigerator for 30 minutes.

Scoop the batter into a pastry bag with a 1/4" tip, or do what I did; put the batter in a good quality plastic zip-top bag and cut a 1/4" hole in one tip; instant pastry bag! Pipe the pastry onto the parchment-lined sheets in thin strips, about 3 inches long. Bake for 8-10 minutes, rotating the pan halfway to insure even browning. Remove when the tongues are golden and cool on racks. I found it easiest to just slide the whole parchment onto a rack to allow the cookies to crisp before trying to remove them.

Thanks to Restaurant Widow for that recipe!

The weather outside has been kind of cold and sloppy. I'm listening to some shiny time music and pretending otherwise.

Gnarls Barkley - Smiley Faces.mp3

Frank Frost - My Back Scratcher.mp3

Heike Has The Giggles - Two Sisters.mp3

Ween - Oh Va La.mp3

XTC - Stupidly Happy.mp3

La la la!

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