---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cats Tongues
  Categories: Cookies
       Yield: 55 servings
  
       7 tb Unsalted butter; soft
     3/4 c  Plus 4 ts confectioners' sug
            -ar
       3 lg Egg whites; or
       2 lg Eggs
       1 ts Vanilla extract
     2/3 c  Plus 1 tb all-purpose flour
  
       Preheat the oven to 400~. Brush 3 or 4 large, heavy baking sheets with
   melted butter. Dust with flour. Place the butter in a small stainless steel
   bowl and beat with a wooden spatula, warming it over low heat as needed to
   make it smooth, white and creamy. Sift the sugar over the butter and beat
   it in. Beat in 1 egg or egg white with the wooden spatula. Beat in the
   remaining egg or whites, 1 at a time, with a wire whisk. Whisk in the
   vanilla. Sift the flour over the batter and mix it in with the wooden
   spatula.
        Scoop the batter into a large pastry bat fitted with a 5/16 plain
   pastry tube (Ateco #3) and pipe the batter on the diagonal in fingers
   2-1/2 long and 3/8 wide at the center, arranging them on the baking
   sheets in staggered rows and separating them by 1-1/2". The ends of each
   finger should be fatter than the center, like a dumbbell. Bake, 1 sheet at
   a time, until the cookies are lightly browned around the edges but still
   pale in the center, about 6 to 10 minutes. Slide the cookies onto a wire
   rack using a metal spatula and let cook to room temperature. Store in a
   covered airtight cookie jar or tin for up to 1 week. Source: The French
   Cookie Book.
  
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