Orange Cat’s Tongue Cookie Recipe

Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy, about 4 to 5 minutes. Add the egg whites, one at a time, to the creamed butter. Gently fold in the flour and refrigerate the batter for 45 minutes.

Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until the cat’s tongues are light golden brown. Cool the cookies on the baking sheet for seconds, and then transfer them to a wire rack to cool.

Variation: For lemon cat’s tongues, use lemon zest in place of the orange zest and replace the vanilla extract with 1/8 teaspoon lemon extract.

This cat’s tongue recipe makes approximately 4 dozen cookies.