cynupstateny
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone have the Nick Malgieri recipe for canary tongue. Don't attack me- they're cookies ;-)
- Thread starter cynupstateny
- Start date
music-city-missy
Well-known member
Going to pull it now - will post in a few minutes
music-city-missy
Well-known member
Here you go....
Canary’s Tongues
From: Nick Malgieri, ‘Cookies Unlimited’
These, as the name implies, are tinier and more delicate than cat’s tongues. I like them without any flavoring so that the unadulterated taste of butter really comes through.
Makes about 100 very thin cookies
1 cup all-purpose flour
¼ teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
½ cup sugar
1 large egg
3 cookie sheets or jelly roll pans lined with buttered foil (see Headnote, opposite)
1 Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2 Combine the flour and baking powder in a bowl; stir well to mix.
3 In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
4 Remove the bowl from the mixer and incorporate the flour mixture by hand with a large rubber spatula.
5 Fit a pastry bag with a ¼-inch plain tube (Ateco #802). Pipe out 1 ½-inch-long cookies about an inch apart on the prepared pans.
6 Bake for about 15 minutes, until the cookies are light golden and a little darker at the edge.
7 Slide the papers onto racks – be careful, these cookies are fragile.
8 Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Headnote from Langues de Chat:
The loose batter is piped through a small tube; it spreads and becomes thin and delicate in the oven. To make sure the cookies don’t become distorted, I rub the foil lining flat with a soft cloth or paper towel. Then it’s easy to brush the foil with soft, not melted, butter.
Canary’s Tongues
From: Nick Malgieri, ‘Cookies Unlimited’
These, as the name implies, are tinier and more delicate than cat’s tongues. I like them without any flavoring so that the unadulterated taste of butter really comes through.
Makes about 100 very thin cookies
1 cup all-purpose flour
¼ teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
½ cup sugar
1 large egg
3 cookie sheets or jelly roll pans lined with buttered foil (see Headnote, opposite)
1 Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2 Combine the flour and baking powder in a bowl; stir well to mix.
3 In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
4 Remove the bowl from the mixer and incorporate the flour mixture by hand with a large rubber spatula.
5 Fit a pastry bag with a ¼-inch plain tube (Ateco #802). Pipe out 1 ½-inch-long cookies about an inch apart on the prepared pans.
6 Bake for about 15 minutes, until the cookies are light golden and a little darker at the edge.
7 Slide the papers onto racks – be careful, these cookies are fragile.
8 Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Headnote from Langues de Chat:
The loose batter is piped through a small tube; it spreads and becomes thin and delicate in the oven. To make sure the cookies don’t become distorted, I rub the foil lining flat with a soft cloth or paper towel. Then it’s easy to brush the foil with soft, not melted, butter.
cynupstateny
Well-known member
Thanks, Missy!