Light butter cookies
I often think about what I want to write about the food I am cooking or how to plate it even before I cook it, sometimes even before I get the ingredients from the shop. That just demonstrates how writing on this blog about my cooking is as enjoyable as the cooking itself. When thinking about what to write about these cookies, I was not sure what to title this post because in Indonesian this cookie is named Lidah Kucing, or literally translated Cat’s tongue. I just didn’t want whoever stumbles into this blog of mine (however remote the odd is) gets shocked and report me to RSPCA for animal cruelty 
. Luckily I found another name of this cookie in one of my English cookbook, ie light butter cookies. Phew..
These cookies are meant to be light and crisp. Mine are still not as light as I wanted it, but I am quite satisfied with it for now. The first attempt a few months ago was appalling. I kinda underestimated this cookie because I thought it was so simple that nothing could stuff it up. However, I failed! the reason being the oven was too hot. The edges browned too fast before the body of the cookie was fully baked. This time I followed the instructions more carefully, making sure to cream the butter until fluffy before adding the egg whites, because based on my reading other blogs that’s the key to make the cookie light and crisp.
Ingredients
125 gr butter
100 gr sugar
3 egg whites
1/4 tsp vanilla extract
125 gr cake flour
How to
1. Heat oven to 150C.
2. Cream the butter then gradually add sugar. Continue mixing until light and fluffy.
3. Add egg whites one at a time, beating thoroughly after each addition. Add vanilla extract.
4. Sift flour and fold in to form a smooth mixture.
5. Spoon mixture into a piping bag with a small plain tip.
6. Pipe onto baking trays.
7. Bake for 20 minutes or until the cookies have lightly browned edges.
8. Remove cookies immediately from the baking tray to prevent sticking.
9. Transfer to a tray and set aside to cool completely.
10. Store in an airtight container.
