Cat's-Tongue Cookies

1. Preheat Oven and Prepare Baking Sheets

Start by preheating your oven to 325°F (163°C), ensuring it's nice and hot by the time the cookies are ready to bake. Prepare your baking sheets by lining them with parchment paper or nonstick silicone sheets.

2. Cream Butter and Sugar

In a mixing bowl, cream together the softened butter and sugar. Use a mixer or a sturdy spoon for this task. Creaming the butter and sugar is crucial as it incorporates air, giving the cookies a light and airy texture. You'll know this step is done when the mixture turns light and fluffy.

3. Add Egg Whites and Vanilla

Next, beat in the egg whites, one at a time. As you add each egg white, make sure it is thoroughly mixed in before adding the next. Once both egg whites are incorporated, stir in the vanilla extract, adding a subtle aroma to your cookies.

4. Mix in Dry Ingredients

Gradually mix in the flour and salt, being careful not to overwork the dough. Overmixing can make the cookies tough, so stop mixing once the flour is just incorporated.

5. Pipe and Bake

Scoop the batter into a pastry bag fitted with a small round tip. Pipe the batter onto the sheets in 2-inch-long lines, spacing each line about 1 inch apart to allow room for spreading. Place the baking sheets in the preheated oven and bake the cookies for 7 to 10 minutes. Make sure to rotate the sheets halfway through the baking time for even browning.

6. Cool and Store

Once baked, gently remove the cookies from the sheets using an offset spatula while they are still warm. This will prevent them from sticking and breaking. Allow the cookies to cool completely before storing them in an airtight container to maintain their crispness.