Cat's Tongue Cookies
Preheat the oven to 325. Line a couple baking sheets with parchment.
Cream the butter and sugar until light and fluffy. Add the egg whites, one at a time, beating well between each addition. Stir in the vanilla, then the flour and salt, just until fully incorporated.
Spoon the batter into a pastry bag with a small, round tip. Pipe a 2-inch line for each tongue on the parchment-lined sheet, carefully doubling back at the end so the bottom half is slightly larger than the top. Leave an inch of space between each. Bake for 10 minutes, rotating the pans halfway and removing when the edges are golden brown. They are thin and crispy and should come off the paper easily with an off-set spatula, but be gentle. Cool on a rack and enjoy with your cat.
Submitted by: Liz
Thanks to: Alice Waters, 'The Art of Simple Food'