3 ounces softened cream cheese
1/4 pound butter
1 cup flour
Chopped pecans
1 egg
3/4 Cup brown sugar
1 tablespoon melted butter
Dash of salt
Mix cream cheese, butter and flour. Roll into 24 balls. Flatten and press into greased and floured tart or even small muffin pan. Fill with chopped pecans or alternatively two whole pecans. Mix egg, brown sugar, melted butter and salt. Pour filling into tartlets, don’t overfill. Bake at 350 degrees for 15-20 minutes.
Langues de Chat, Lenguas de Gato, Katte Tong, Cats’ Tongues…whatever the name you use, these long delicate biscuits are delicious and I bet you can’t eat just one.
4 tablespoons butter, softened
1/2 cup confectioner’s sugar (powdered)
2 teaspoons fresh orange zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 egg whites
1/2 cup all-purpose flour
Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy, about 4 – 5 minutes. Add the egg whites, one at a time, to the butter. Gently fold in the flour and refrigerate for 45 minutes.
Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until they are light golden brown. Cool the cookies on the baking sheet for seconds, and then transfer them to a wire rack to cool.
Mark Bere Peterson’s Hauntings, Urban Legends, Paganism & Witchcraft 