Lemon Saffron Langues-de-Chat
Serve these small, delicate cookies with espresso or Greek coffee. Traditional French-style langues-de-chat are simply flavoured with vanilla, but the lemon and saffron scent of this version brings them closer in spirit to the flavours of Spain and Greece. Piping the cookies requires a steady hand and even pressure so the sides of the cookies bake with nice straight edges.
Ingredients
- 2/3 cups (150 mL) granulated sugar
- Pinch saffron threads (20 to 25)
- 1/2 cup (125 mL) unsalted butter, softened
- Grated rind of 1 lemon
- 2 tsp (10 mL) lemon juice
- Pinch salt
- 2 eggs
- 3/4 cups (175 mL) all-purpose flour, sifted
Preparation
In food processor, pulse sugar with saffron until most of the saffron threads are powdery. (Or, in mortar with pestle, grind 1 tbsp/15 mL of the sugar with saffron; mix with remaining sugar.)
Beat butter with sugar mixture until light and fluffy. Beat in lemon rind and juice, and salt. Beat in eggs, 1 at a time. Stir in flour.
Transfer batter to piping bag fitted with 1/3-inch/8 mm round tip. Onto parchment paper–lined rimless cookie sheets, pipe dough in even 2-inch/5 cm lengths, about 1-1/2 inches/4 cm apart.
Bake, 1 sheet at a time, in centre of 375F/190C oven until edges are golden, 8 to 9 minutes. Let cool on pan for 2 minutes. Carefully transfer cookies to rack; let cool completely.
Makes about 6 dozen cookies.
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