Crispy Almond Cats' Tongues Cookies & Chocolate Cookies

Recipe: Chef Agnes Chang, I Can Bake

Ingredients A:

90g butter / margarine

60g icing sugar, sifted ~ 10g

1/4 tsp vanilla essence

Ingredients B:

2 egg white

30g castor sugar ~ 20g

Ingredients C:

50g ground almond

30g plain flour, sifted

Decoration:

1 tbsp icing sugar ~ omitted

Method:

Cream butter, icing sugar and vanilla essence in a mixing bowl until light and fluffy almost white.

In a separate clean bowl, whisk egg white until foamy.  Slowly add castor sugar and continue whisking until it form a stiff peaks.

Fold stiff egg white into the butter mixture.  Add ground almond, sifted flour and fold in lightly.

Place the mixture into a piping bag fitted with a 1cm / 1/2" piping nozzle and pipe onto a greased cats' tongue mould.

Bake in a pre-heated oven at 190C for about 10-12 minutes until golden brown.

When done, cool the cookies in the mould for 5 minutes before placing them on a wire rack to cool completely.

Dust lightly with icing sugar before serving, if desired.

Chocolate Cookies

Recipe: Chef Agnes Chang, I Can Bake
Ingredients:

200g butter / margarine

90g icing sugar ~ 50g 

1/2 egg

1/2 tsp vanilla essence

210g plain flour, sifter ~ 190g plain flour + 20g cornflour

15g cocoa powder, sifted

Some chocolate chips for decoration

Method:

Cream butter and icing sugar till just combined.  Add egg, vanilla and mix well.

Fold in flour and cocoa powder mixture.

Put mixture into a piping bag fitted with a star-shaped nozzle.  Pipe cookies on greased baking sheet.

Decorate each centre with a chocolate chip.

Bake in a pre-heated oven at 180C till golden brown, for about 20 minutes.

Remove and leave to cool before storing.