Cats-Tongue Cookies

• 4 tablespoons (1/2 stick) butter, softened
• 1/3 cup sugar
• 2 egg whites, at room temperature
• 1/4 teaspoon vanilla extract
• 1/2 cup minus 1 tablespoon flour
• 1/4 teaspoon salt

1. Preheat the oven to 325F.
2. Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
3. Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
4. Stir in: 1/4 teaspoon vanilla extract.
5. And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
6. Scoop the batter into a pastry bag fitted with a small round tip.
7. Line baking sheets with parchment paper or, even better, nonstick silicone sheets.
8. Pipe 2-inch-long straight lines of batter 1 inch apart.
9. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking.
10. Gently remove the cookies while still warm by running a small off set spatula underneath each one.
11. When cool, store in an airtight container.
12. Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats tonguesor other shapes.

butter, sugar, egg whites, vanilla, flour, salt

Taken from www.epicurious.com/recipes/food/views/cat-s-tongue-cookies-387304 (may not work)