Weeks before the holidays I am busy baking. After baking dozens of ensaimadas and several llaneras of leche flan, I always have an excess of egg whites and have to come up with creative ways to use them. So I bake these thin buttery slivers of cookies called "lenguas de gato" which translates to ‘cat’s tongues’ perhaps because of their slim, long shape.

I have been baking these buttery delights for years and these cookies are always a treat to bake and give away for the holidays. Store them in covered cookie canisters and place a pretty bow on it for gifts.

This is an AsianInAmericaMag recipe. Makes about 20 pieces.

Lenguas De Gato (Photo by Elizabeth Ann Quirino)

Ingredients

• 9 egg whites
• 1 teaspoon cream of tartar
• 2 cups all-purpose flour
• 1 teaspoon baking powder1/4 teaspoon fine salt
• 1 cup butter, softened
• 1 cup white sugar
• 1 whole egg
• 1 teaspoon vanilla

Procedure

• Beat the eggwhites with the cream of tartar, till soft peaks form. Set aside.

• Sift the flour together with the baking powder and salt. Set aside.

• In a separate bowl, cream softened butter and sugar. Add 1 whole egg.

• Blend in flour mixture. Add vanilla.

• Slowly fold in beaten egg whites by hand, till totally incorporated.

• Put cookie batter in a pastry bag, and form 2-inch long pencil-thin shapes, in a baking pan lined with parchment paper.

• Bake at 375 F degrees for 7minutes. Remove "lenguas de gato" from pan immediately after baking. Cool on counter.

• Store in air-tight containers.