LENGUA DE GATO Ingredients: 1 cup butter (soften at room temp for 30 mins)- I used salted butter 1-1/3 cup

sugar 4 egg whites (about 1/2 cup) 1/2 tsp salt 1-1/2 tsp vanilla 1/2 tsp almond extract few drops lemon extract 1.75 cups all-purpose flour (measure then sift) or 1.5 cup all purpose flour and 2 tsp corn starch Equipment/Tools: piping tip (cake decorating) #47 piping bag parchment paper (I measured out 4) non-insulated aluminum baking sheet (I used two) hand mixer cooling wire racks Instructions: After getting the butter out of the fridge, time for 30 minutes and start measuring the other ingredients. Cream the butter and sugar well. Add the egg whites gradually, beating well. Mix in salt, vanilla, almond extract, and lemon extract. Add half of the flour, beat some, add the rest of the flour, and beat just until blended. Assemble the piping bag and tip. Place some of the dough in the bag, and keep the rest chilled in the fridge. Pre-heat the oven to 375 deg F while you pipe out dough about 3 inches long, flat, and about 1/8 inch high, just a little bit wider than the piping tip, onto parchment paper. (If parchment paper tends to slide off the baking pan, stick it to the pan using a thin smear of Crisco shortening at the four corners of the pan). Space them apart about 1-1/2 inch to allow for expansion while it melts some more during baking. bake for about 5 minutes, rotate the pan, then bake some more for about 2-3 minutes, depending on how thick your dough is. Transfer the parchment paper onto cooling racks, and remove the parchment paper after about 2 minutes to cool completely before transferring to a box or cookie jar.