The Happy Home Cook: Lenguas de Gato - Thin Butter Cookies

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Lenguas De Gato (Photo by Elizabeth Ann Quirino)

Lenguas De Gato (Photo by Elizabeth Ann Quirino)

Weeks before the holidays I am busy baking. After baking dozens of ensaimadas and several llaneras of leche flan, I always have an excess of egg whites and have to come up with creative ways to use them. So I bake these thin buttery slivers of cookies called "lenguas de gato" which translates to ‘cat’s tongues’ perhaps because of their slim, long shape.

I have been baking these buttery delights for years and these cookies are always a treat to bake and give away for the holidays. Store them in covered cookie canisters and place a pretty bow on it for gifts. This is an AsianInAmericaMag recipe. Makes about 20 pieces.


9 egg whites
1 teaspoon cream of tartar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup butter, softened
1 cup white sugar
1 whole egg
1 teaspoon vanilla


  • Beat the eggwhites with the cream of tartar, till soft peaks form. Set aside.

  • Sift the flour together with the baking powder and salt. Set aside.

  • In a separate bowl, cream softened butter and sugar. Add 1 whole egg.

  • Blend in flour mixture. Add vanilla.

  • Slowly fold in beaten egg whites by hand, till totally incorporated.

  • Put cookie batter in a pastry bag, and form 2-inch long pencil-thin shapes, in a baking pan lined with parchment paper.

  • Bake at 375 F degrees for 7minutes. Remove "lenguas de gato" from pan immediately after baking. Cool on counter.

  • Store in air-tight containers.

Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site

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