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    You are in: Home / Recipes / Lenguas De Gato (Cat's Tongue) Recipe
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    Lenguas De Gato (Cat's Tongue)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    V'nut-Beyond Redemption's Note:

    Great served with ice cream. For cholesterol watchers, use margarine instead of butter.

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    Ingredients:

    Yield:

    tongues

    Units: US | Metric

    Directions:

    1. 1
      Cream the butter and sugar.
    2. 2
      Add egg whites gradually, beating well after each addition.
    3. 3
      Add the salt and vanilla.
    4. 4
      Add flour gradually and mix well.
    5. 5
      Using a cake decorating tube, form dough into oblong, tonguelike shapes.
    6. 6
      Bake in 375 degrees for 10 minutes or until golden brown.
    7. 7
      Remove and let cool.
    8. 8
      Store in airtight jars or store in freezer.

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    Ratings & Reviews:

    • on January 31, 2009

      Thankyou! Simple recipe.... turned out well. I needed some mexican desserts for a mexican themed lunch that I'm helping out with, so these worked perfectly. My biggest thing was experimenting with the different piping attatchment to figure out which one made the cookies turn out the best. I found that using a widest/ biggest one worked well. Thanks again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2008

      55

      I love this recipe for cat's tongue! 1/4 cup of egg whites is about 2 egg whites. Make sure you beat them very well!. I suggest lining the pan with parchament paper. Make sure you watch the oven very well!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007

      55

      Great

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lenguas De Gato (Cat's Tongue)

    Serving Size: 1 (481 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.0
     
    Calories from Fat 23
    42%
    Total Fat 2.6 g
    4%
    Saturated Fat 1.6 g
    8%
    Cholesterol 6.7 mg
    2%
    Sodium 37.2 mg
    1%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.7 g
    14%
    Protein 0.6 g
    1%

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