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Ingredients
| all-purpose flour (unsifted): 2/3 cup |
| powdered sugar (unsifted): 1 2/3 cups |
| ground ginger: 1 tsp |
| salt: 1/8 tsp |
| eggs: 2 (whites) |
| heavy whipping cream (fluid): 1/2 cup |
Cats' Tongues
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
30 min -
Servings
30 serving(s)
Tags
- Preheat oven to 400°F.
- Sift the flour, confectioners' sugar, ginger, and salt together into a bowl. Whip the egg whites in one bowl and the cream in another, just until both are frothy. Pour the egg whites over the sifted ingredients, and stir until well blended. Pour in the heavy cream, and stir until just blended.
- Drop 1 level teaspoon of the batter onto a well-buttered cookie sheet. Draw the dull blade side of a butter knife downward through ewach teaspoon of batter until you form a cookie that is approximately 2 1/2 inches long and tapered to a fine point on one end. Repeat with remaining batter, leaving 1 1/2 inches betweeen cookies.
- Bake in preheated oven for 5-8 minutes, until the edge of cookies begin to brown. Remove from oven and allow to cool for 1-2 minutes, then lift cookies from sheet and place on a wire rack to cool. Store cooled cookies in an airtight container for up to 4 days.