Cat's Tongues and Fancy Sweets

When I was in Baguio in September, I bought some cookies called Lenguas de Gato (cat’s tongues), a specialty of the region. Somehow (I don’t know why) I didn’t open the package until recently and they are yummy! So not only did I buy more this past weekend, but I also looked up a recipe. I’m ovenless here, but looking forward to making them.

LENGUAS DE GATO RECIPE
http://www.applepiepatispate.com/filipino/lenguas-de-gato-cookies/
Makes about 70 small cookies
Ingredients:
Unsalted butter 8 tbsp
Confectioners sugar 3/4 cup
Salt pinch
Vanilla extracts 1/4 tsp
Lemon zest 1/8 tsp
All-purpose flour 3/4 cup
Whites from large eggs 2
Notes:
Have all of the ingredients at room temperature before continuing.
The use of confectioner’s sugar maximizes the cookie spread and minimizes the amount of aeration in the cookie dough when mixing. It also gives the cookie a finer texture.
Special Equipment:
A pastry bag
A #11 or #12 round pastry tip (about 1/4-inch opening)
To Prepare Lenguas de Gato – “Cat’s Tongue” Cookies:
Preheat Oven 400ºF / 205ºC
Prepare two half-sheet pans or cookie sheets lined with parchment or silicone mats.
Mix - Using a rubber spatula, mix together the butter, sugar, salt, vanilla extract, and lemon zest until smooth.
Gently fold in half of the flour. Slowly mix in the egg whites followed by the rest of the flour. Continue mixing only until thoroughly incorporated.
Pipe - Put the cookie dough in a pastry bag fitted with a round pastry tip (about 1/4-inch opening). Pipe the dough onto the prepared pans in 2 1/2-inch lengths.
Space the piped dough at least 1 1/2 inches apart to allow for spread.
Bake - Bake at 400ºF / 205ºC for 6 to 8 minutes, until the edges are lightly browned and the middle is still pale.
Cool - Immediately transfer the cookies to a wire rack to cool. The cookies will be pliable straight from the oven but will crisp within minutes.
Chocolate Lenguas de Gato Variation:
Omit the lemon zest and replace one-fifth of the flour with unsweetened cocoa powder.

While we were in the store buying the Lenguas de Gato, Julie noticed Alfajor cookies; her mother is Argentinean and her sister makes these cookies. So I bought some of those and they too are delicious! Web sites say they are South American but they can also be found in Baguio! The name is derived from Arabic (as I could have guessed – the archetypal cookie is from the Middle East and it made its way to Andalusian Spain) and it means fancy or great sweets. These seem more complicated to make (though Julie says it’s easy; when her sister makes them she buys the dulce de leche) but I am eager to give it a try!

ALFAJOR RECIPE
From dianasdesserts.com
For the Dulce de Leche Filling:
2 cups milk
1/4 cup granulated sugar
2 teaspoons brown sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 stick (1 oz/28g) unsalted butter
For the Cookie Dough:
2 1/2 cups all-purpose flour
1/2 stick (2 oz/56g) butter
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tablespoon honey
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Few drops of rum (optional)
Pinch of grated lemon peel (optional)
For Garnish: (optional)
Confectioners' sugar
Dark chocolate, melted
Milk chocolate, melted
Instructions:
Prepare the Filling:
Boil the milk with the sugars, salt and baking soda. Let it cook for about 1 1/2 hours on a very low flame (if cooking on an electric stovetop, cook on low heat), stirring regularly. Cover the pot with plastic wrap and place pot inside a larger pot with boiling water. Cook for another 1 1/2 hours. The mixture should get sticky and become caramelized. Remove from heat, add butter and vanilla extract, stir and allow to cool.
Prepare the Cookie Dough:
Mix all the ingredients together to make a thick dough. If it is too dry, add some water. Refrigerate the dough for 2 hours. Remove and let stand to soften. Roll out dough to 1/8 of an inch thick and use a floured 2 to 2 1/2-inch cookie cutter to cut cookie dough into circles.
Preheat oven to 350 degrees F (180 C). Bake the cookies for about 8 to 10 minutes, until the tops are a very pale golden brown. Cool completely on wire racks. When ready to eat, spread dulce de leche cream between 2 cookie rounds. If desired, cover with melted chocolate or confectioner's sugar.
Cook's Tips:
If you opt to cover the cookies with chocolate, melt the dark chocolate and milk chocolate together on top of the stove (over very low heat) or in a microwave oven.
You may prepare the dulce de leche ahead of time and store, covered, in the refrigerator.
In place of the rum, try using rum extract or add an extra 1/2 teaspoon of vanilla extract to the cookie dough.
Recipe makes enough cookies to serve 4 people.