Christmas Cat's Tongues

Ingredients

• 125 g soft butter
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 2 egg whites
• 125 g flour
• 150 g dark chocolate couverture

Instructions

1. 1.

   Preheat the oven to 180°C (fan).

2. 2.

   Cream together the butter, sugar, vanilla sugar and lemon zest. Add the egg whites, cream again, then stir in the flour until a smooth dough forms. Fill a piping bag with a plain tip and pipe 4‑5 cm long strips onto parchment paper, leaving space between them as they will spread. Bake for about 10 minutes until lightly golden. Remove from oven, carefully lift off the tray and let cool.

3. 3.

   Melt the chopped couverture over a double boiler. Dip half of each cookie along its length into the chocolate and set on a wire rack to dry. Fill another piping bag with the remaining chocolate and decorate the cookies as desired, letting them dry.