AuthorBiteSized
DifficultyBeginner

What’s better than a classic cookie? Add in a super scrumptious ingredient to level it up! Warning though. You might get addicted to these delicious treats!

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Yields4 Servings
Prep Time25 minsTotal Time50 mins








Cream butter and sugar
1

In a bowl, cream together butter, shortening, ¼ cup of sugar, and vanilla extract with a hand mixer on medium speed until pale, creamy, and doubled to tripled in volume.

Whip egg whites
2

In a separate bowl, whip egg whites using a hand mixer on low speed until frothy. Carefully sprinkle and even layer of remaining sugar around to avoid weighing down egg whites. Continue whisking on low for a few minutes until really frothy. Increase speed to medium and sprinkle another layer of sugar and continue whisking for a few more minutes. Sprinkle last of sugar and increase speed to high and whisk until glossy and soft peaks are achieved.

Folding together
3

 Fold in egg whites to the creamed butter bit by bit until all is well combined.

Fold dry ingredients
4

Sift in the flour and carefully fold mixture together until well combined. Mix in crushed cookies until just combined, avoid over mixing.

Piping cookies
5

Scoop mixture into a pastry bag with a small round tip. Pipe 3x2 inch strips of batter on a baking tray lined with parchment paper, leaving a 2-inch space in between each piping. Gently tap the tray to flatten the batter.

Bake
6

Bake in a preheated oven of 180 degrees Celsius for about 8 -10 minutes or until the cookies are cooked with lightly golden edges. Transfer cookies to a cooling tray and peel of paper while still warm. Serve.

Ingredients









Directions

Cream butter and sugar
1

In a bowl, cream together butter, shortening, ¼ cup of sugar, and vanilla extract with a hand mixer on medium speed until pale, creamy, and doubled to tripled in volume.

Whip egg whites
2

In a separate bowl, whip egg whites using a hand mixer on low speed until frothy. Carefully sprinkle and even layer of remaining sugar around to avoid weighing down egg whites. Continue whisking on low for a few minutes until really frothy. Increase speed to medium and sprinkle another layer of sugar and continue whisking for a few more minutes. Sprinkle last of sugar and increase speed to high and whisk until glossy and soft peaks are achieved.

Folding together
3

 Fold in egg whites to the creamed butter bit by bit until all is well combined.

Fold dry ingredients
4

Sift in the flour and carefully fold mixture together until well combined. Mix in crushed cookies until just combined, avoid over mixing.

Piping cookies
5

Scoop mixture into a pastry bag with a small round tip. Pipe 3x2 inch strips of batter on a baking tray lined with parchment paper, leaving a 2-inch space in between each piping. Gently tap the tray to flatten the batter.

Bake
6

Bake in a preheated oven of 180 degrees Celsius for about 8 -10 minutes or until the cookies are cooked with lightly golden edges. Transfer cookies to a cooling tray and peel of paper while still warm. Serve.

Cookies and Cream Lengua de Gato

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