Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

According to this guy had no comment :p

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Cat's tongue cookies are cookies of French origin, but despite this they are widespread in Europe and perhaps overseas

What greatly influenced French confectionery was surely the arrival at court of Catherine De' Medici in 1533, accompanied by her Italian chefs and confectioners.
In the 17th century cookies, both sweet and savory, were increasingly varied and most often flavored with vanilla, coffee, chocolate, coconut, anise, but also filled with jam and dried fruit.

But let's go further forward to the 1920s where The elongated, thin shape of these pastries actually resembles the tongues of felines, a detail that no doubt contributed to their funny name, but it seems that the origin of the name has some extra curiosity. In Paris in the 1920s, a pastry shop in Les Halles stood out for producing these cookies, which were baked by the hundreds every day, but so far nothing unusual. The feature lay in the fact that the confectioner had the same name as Charles Perrault, famous author of fairy tales including "Puss in Boots." And who knows if, partly to play with his homonymy, partly to pay homage to these stories, the confectioner had gotten into the habit of storing the cookies in tin boxes decorated with the very image of a cat, thus combining his work with his passion for fairy tales.

Ingredients:

Butter 3 tbsp (50 g) - softened
Powdered sugar 0.3 cup (60 g)
Egg whites 3 tbsp (50 g)
Type 0 flour 3 tbsp (50 g)

Preparation:

To prepare the cat's tongue cookies, first place the softened butter in a bowl. Add the powdered sugar and stir with a spatula. These ingredients will not have to be whipped. Add the egg whites and stir again until a cream is obtained

Add flour and stir again until soft. Place the mixture into a pastry bag with a smooth 2/3 inch (10 mm) nozzle.

Prepare sticks about 4 inches (10 cm) long on an oven baking tray lined with baking paper; you can fit about 15 on the same tray. Cook in a preheated ventilated oven at 375° F (190° C) for about 8 minutes. At this point the cookies will be ready. Remove them from the oven

and if you prefer to give them a different shape than usual, use a rolling pin when they are still hot and then let them cool. This way you will get curved cookies. Otherwise, to obtain a straight shape, just let them cool in the tray. Transfer to a serving plate and serve or use them to make a dessert and let your imagination run wild.

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From Chris: If you do/make curved cookies, they would be known as "tuiles".