Springerle Cookies originated in the German province of Swabia in the 15th century. Originally made to honor Church Holy Days, they have become a much loved anise flavored Christmas cookie and are often used as Christmas tree ornaments. 

Special rolling pins with various carvings, as well as molds are used to imprint the cookie dough.  The oldest known springerle mold carved with an Easter Lamb is from Switzerland and was carved from wood in the 14th century. They can be found online.

I have used the original leavening agent, baker's ammonia or hartshorn.  It bakes up lighter and crisper than baking powder which is often used in America.  Because there is no fat in Springerle, except for the egg yolks, it is more like a firm cake than what we usually think of as a cookie.  It is also mixed differently than most cookies.  A whole egg meringue is made into which the flour and flavoring is added.  Using cake flour helps keep the cookies a bit softer after baking.  

While most recipes I have seen recommend storing these up to 2 weeks before eating, I find that the cookies will become much harder and recommend eating them within a week to ten days at the most. If using them as tree ornaments, dry them out after baking.

More European Cookies for your Enjoyment

• Murbteig Pastry - Delicate lemon butter cookies form Germany.
• Sienna Lace - Two delicate spiced lacy cookies are sandwiched with chocolate.
• Chocolate Spice Olive Oil Biscotti - perfect with tea or coffee.
• Kifle - A fantastic sour cream pastry is wrapped around a walnut filling.
• Almond Macaroons - A naturally gluten free cookie half dipped in chocolate.
• French Macarons with Chocolate Raspberry Filling - What else is there to say?
• Sarah Bernhardts - A gorgeous naturally gluten free cookie with a macaron base, topped with a kiss of chocolate ganache, dipped in chocolate and finished with gold leaf.
• Sablé Breton  - One of the most simple cookies but with a big wallop of flavor, this cookie comes from the Brittany region of France with its wonderful butter and sea salt, both used in this cookie.
• French Butter Cookies, Petit Buerre are simple, buttery, crisp, barely sweet but addictive, easily made and last indefinitely.
• Zimtsterne or German Cinnamon Stars are meringue based and held together with ground nuts.

The Most Beautiful Springerle

A virtual friend of mine Sally BR of Bewitching Kitchen is an artist in the kitchen. While she blogs about food in general, it is her cookies, pastries and breads that are standouts. Here are a couple of pictures she sent of my Springerle cookies beautifully painted. Do check out her blog, she's amazing.

These are the cookies pressed in from molds. They are baked and perfectly white.

These are the same cookies gorgeously painted. If these had small holes made in the cookies prior to baking, they would make stunning, keepsake tree ornaments to be treasured tied with gold cord.

Springerle Ingredients

FRONT ROW: Anise extract, eggs, ammonium carbonate (Baker's Ammonia)

BACK ROW: Cake flour, granulated sugar

Ammonium Carbonate (Baker's Ammonia) is used in Europe as the leavening agent that shows up most in their cookies. It is easily found online at Amazon and Lorann Oils. When the bottle is opened do not take a whiff. This is the same stuff that is used to bring around someone who has fainted. While the smell is strong, it dissipates completely when baked. No hint of the smell or taste is left. Baking powder can be substituted but the results are not quite the same.

Granulated sugar is used in this recipe. When researching, I found quite a few of the recipes using powdered sugar. When I tested both ways, the granulated sugar cookies held the shape of the cookie and their shape and design better.

Cake Flour is used for a slightly softer cookies. 2 ¼ cups all-purpose flour can be substituted for the cake flour. They will weigh the same at 315 grams.

Be sure to see the recipe card below for the exact ingredients and instructions.

Step by Step Instructions

Step 1. Place the eggs in the mixing bowl fitted with the whisk attachment. Step 2. Beat until pale yellow. Step 3. Combine the anise extract and ammonia and add to the eggs. Step 4. Add the sugar a bit at a time, as when making meringue. Beat until the mixture is very light, has increased in volume and is thick.

Step 5. Remove the whisk attachment and insert the paddle. This is a heavy, sticky dough so I wouldn't use the scraper paddle. Add half the flour to the egg mixture. Step 6. Incorporate the flour completely. Step 7. Add the remaining flour. Step 8. Beat on low until completely mixed. The dough will be rather sticky. This is as it should be. Do not add more flour.

Step 9. Gather the dough together and knead it a few times into a rectangle. Step 10. Place it in plastic wrap and chill for a couple of hours to firm it up to make it easier to roll. Step 11. As much as I try, I don't always roll the dough into a perfect rectangle. So, cut off the bottom. Step 12. Place the dough around the edges to make a rectangle. Press them together, place the waxed paper on top and roll to make a rectangle about ⅜" thick and a little wider than the width of the springerle rolling pin if using one.

Step 13. After the dough is rolled out, dust lightly with powdered sugar. Step 14. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Step 15. Roll upward apply enough pressure to make sure the carvings are marking the dough. Step 16. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.

Step 17. When the cookies are firm, keeping them between the waxed paper, turn them upside down. Peel back the paper on one stripe and simply break them apart. Step 19. Place them about and inch apart on a baking sheet. Let dry for 48 hours at room temperature. Bake as directed. Step 20. If using them for ornaments, make a hole in the top of each cookie before baking. Make sure the dough is cleaned off the hole on the backside. I used the tip of an instant read thermometer to make these holes. Reroll the scraps to make more cookies.

Springerle Molds

Step 1. This is my wooden mold. Step 2. Dust it with powdered sugar. I don't like to use flour because I feel it can clog up the fine details since it is heavier. Step 3. Make sure the dough is cold and firm. Roll the dough out and make sure it covers the entire mold, including the edges. Press it firmly into the mold. I run my rolling pin lightly over it. Step 4. Turn the mold upside down and press lightly on it to make sure it is getting into the crevices.

Step 5. Turn the mold over and carefully remove the cookie. Step 6. Trim the cookie and brush off the powdered sugar. Dry and bake as directed.

Recipe FAQs

Expert Tips

• The cookies should bake so the top remains white or almost white while the bottom is a golden brown.
• To test to see if they are done, break a baked one open to make sure there is no doughy center.
• It is important to dry the cookies so the designs will be set when they are baked. In fact, the designs can be seen more clearly even before going into the oven.
• The cookies will rise from the bottom. Mine are never evenly risen.
• These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea.
• To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.
• I prefer powdered sugar instead of flour for dusting the molds are sprinkling over the dough before rolling the designs on. It is easier to brush off and even if all of it isn't removed it tastes better than baked flour.
• Freezing the dough after impressing and cutting it makes it easier to keep the shape without stretching it.
• Cake flour is preferred for a cookie that stays a bit softer longer. 2 ¼ cups all-purpose flour can be substituted if need be. The weight remains the same.

More Cookies to Enjoy

If you love this Springerle or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in the comments below. Thank you and I appreciate each of you being here!

Traditional Springerle Cookies

Helen S. Fletcher

With no shortening in Springerle Cookies, it is a combination of a cookie and a cake. The drying time before baking is to dry the top of the cookie so the design becomes prominent. This anise flavored German cookie is great to eat as well as to use for tree ornaments.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Drying Time 2 days d

Total Time 2 days d 40 minutes mins

Course Cookies

Cuisine German

Servings 28 cookies

Calories 73 kcal

Equipment

• Springerle rolling pin or molds optional

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Ingredients

• ▢ 2 large eggs
• ▢ 1 cup granulated sugar (200 grams)
• ▢ ¼ teaspoon ammonium carbonate or baker's ammonia
• ▢ 2 teaspoons anise extract
• ▢ 2 ½ cups cake flour (315 grams)* see substitution below
• ▢ Powdered sugar, as needed
• ▢ *2 ¼ cups all-purpose flour can be substituted. The weight remains the same.

Instructions

 

• Line a baking sheet or two with parchment paper. Set aside
• Fit the mixer with the whisk attchment.
• Add the eggs to the bowl.
• Beat until pale yellow.
• Stir the ammonium carbonate (baker's ammonia) into the anise extract. Mix it into the eggs completely.
• Add the sugar gradually and beat on high for abut 5 to 8 minutes until very thick, light in color.
• Switch to the paddle attachment and incorporate half the flour. Add the remaining flour and mix well. The dough will be somewhat sticky at this point and will not completely come together.
• Remove the dough to a work surface and knead together briefly to make a cohesive rectangle. Wrap it in plastic wrap and refrigerate for an hour or to which will make it easier to roll out.

Using a Springerle Rolling Pin

• Roll between waxed paper into a rectangle about ⅜" thick. If your roll out looks less than a rectangle, see the photos on how to fix it. If the dough is warm at this point, refrigerate or freeze still between waxed paper just to firm up a bit.
• When ready, remove the top piece of waxed paper only and sprinkle lightly with powdered sugar. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Roll upward applying enough pressure to make sure the carvings are marking the dough. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.
• For the final step, turn the cookies over and pull back the waxed paper on one strip of cookies. Remove the cookies and break along the cut line to divide them. Place them on the parchment line sheets about 1" apart. Reroll any scraps and make more cookies.
• Let the cookies dry for 48 hours to allow the patterns on the cookies to set before baking.
• Preheat the oven to 325°F. Double Pan and bake for about 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.

Using Springerle Molds

• For the molds, roll the pastry out as above. Cut pieces that will completely cover the mold. Sprinkle the mold with powdered sugar. Press the dough firmly into the mold.
• To insure a good relief on the cookie, turn them mold upside down and press it on the table.
• Turn it upright and very carefully remove the cookie from the mold. Trim the edges and place it on the parchment paper. Dry as above.
• If using the Springerle for ornaments, make a hole in the top of each one. I found the pointed tip of an instant thermometer was perfect for this. Remove any excess dough on the back of the hole.
• Let them dry at room temperature for 48 hours.
• Preheat the oven to 325°F. Double Pan and bake for abut 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.
• To check to see if they are baked through, remove one cookie and break it open to make sure there is no unbaked dough.
• Yield: 24 to 28 cookies with rerolls.
• Store the cookies in an airtight container. These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea. To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.

Notes

Ammonium Carbonate (Baker's Ammonia) is used in Europe as the leavening agent that shows up most in their cookies. It is easily found online here and here. When the bottle is opened do not take a whiff. This is the same stuff that is used to bring around someone who has fainted. While the smell is strong, it dissipates completely when baked. No hint of the smell or taste is left. Baking powder can be substituted but the results are not quite the same.

Granulated sugar is used in this recipe. When researching, I found quite a few of the recipes using powdered sugar. When I tested both ways, the granulated sugar cookies held the shape of the cookie and their shape and design better.

Cake Flour is used for a slightly softer cookies. 2 ¼ cups all-purpose flour can be substituted for the cake flour. They will weigh the same at 315 grams. 

The cookies should bake so the top remains white or almost white while the bottom is a golden brown.  The cookies will rise from the bottom. Mine are never evenly risen.

To test to see if they are done, break a baked one open to make sure there is no doughy center. 

These are not a soft cookie. They area very firm the first week to 10 days and get harder as they are stored. They are perfect with a cup of coffee or tea.

To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.

I prefer powdered sugar instead of flour for dusting the molds and sprinkling over the dough before rolling the designs on. It is easier to brush off and even if all of it isn't removed it tastes better than baked flour. 

Freezing the dough after impressing and cutting makes it easier to keep the shape.

 

Nutrition

Serving: 28gCalories: 73kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 13mgSodium: 5mgPotassium: 16mgFiber: 0.3gSugar: 7gVitamin A: 20IUCalcium: 4mgIron: 0.2mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

These Viennese Whirl Cookies come to you from......England. I was surprised also. It seems they were thought to look like something that came from Vienna. Whatever was thought about them, they are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie.

While the traditional English version is filled with buttercream and raspberry jam, I've upped the ante with a Strawberry Chocolate filling that will wow you!

This entire cookie is so easy to make, you won't want to miss it.

If you love sandwich cookies, here are a few more: Peanut Butter Sandwich Cookies, Dulce de Leche Your Way, and the Milano cookie of your dreams Langue de Chat.

Why This Recipe is for You

• Soooo easy to make.
• 4 ingredients for the cookie that are most likely in your pantry.
• The Viennese Whirls are good by themselves and extraordinary when sandwiched - your choice.
• The Strawberry buttercream is great to fill a cake or top cupcakes and it actually tastes like strawberries unlike those made with jam.
• These last a while if kept in an airtight tin.
• They can be frozen for longer storage.

Importance of Double Panning

Double panning refers to placing one pan on top of another to slow down the bottom of cookies or baked goods becoming overly browned before the rest of the item is baked through. It is especially important when using brown sugar, molasses, honey, corn syrup, light or dark, chocolate and a lot of butter .

See the photos below to see the differences. For more information on double panning, please see my post.

Variations

• A lemon version can be made by adding the zest of a large lemon plus ¾ teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
• And the zest of a small orange for an orange version.
• For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
• There's a killer mincemeat filling that makes a delicious filling

Be sure to see the recipe card below for the exact ingredients & instructions.

Recipe Ingredients

Viennese Whirl Cookies

FRONT ROW:  Unsalted butter, vanilla

BACK ROW:  Cake flour, powdered sugar

Filling Ingredients

FRONT ROW:  Almond extract, milk, powdered sugar

MIDDLE ROW:  Red food coloring, unsalted butter

BACK ROW:  Freeze dried strawberries, chocolate, heavy cream

Freeze Dried Strawberries can be found in stores or online. Trader Joe's has them as well as other freeze-dried fruit at the best prices I have found.

I don't prefer chocolate chips.  My chocolate of choice is Callebaut #811 Semisweet Callets. They look like chocolate chips but are pure chocolate that can be used where any good chocolate is needed.

Heavy Cream is higher in fat content than those marked whipping cream. It is great to use wherever a recipes specifies.

Step by Step Instructions

Draw a template on parchment paper using a 1 ¾" round cookie cutter or whatevet size you want, spaced about 1" apart. Place a second piece of paper on top. Fit a piping bag with a 38" open star tip.

Step 1. Place the butter, powdered sugar and vanilla in the bowl of a mixer. Step 2. Cream together until light. Step 3. Add all of the flour. Step 4. Beat on low until completely combined.

Step 5. If the batter is too stiff to pipe, place only as much as can be piped at once in a microwave safe bowl. Step 6. Microwave 4 or 5 seconds to soften. Repeat, with 3 more seconds if necessary. Do not get it too soft or the cookies won't keep their shape. Step 7. Pipe the cookies into whatever shape you desire. Step 8. Double Pan and bake the cookies. Cool them on the pan.

Step 9. The left cookie was baked on a single pan, the right cookie on a double pan. Step 10. The bottom of the left cookie is noticeably darker than the right cookie which was double panned. Step 11. Heat the cream until it is steamy but not boiling. Step 12. Add the chocolate to the hot cream.

Step 13. Submerge the chocolate under the hot cream. Let it sit for 3 or 4 minutes. Step 14. Whisk gently until completely mixed. Don't be too enthusiastic or air bubbles will be incorporated. Step 15. To quick cool the ganache, spread it on a rimmed baking sheet. Step 16. Cover it with plastic wrap until it is pipable.

Strawberry Buttercream

Please see the how to photos on my Strawberry Buttercream Frosting post.

Assembly

Step 17. Match the individual cookies for size. Turn them upside down. Pipe the strawberry buttercream in one of two ways, either as a ring around the outer edge or fully covering the cookie. Step 18. Fill the open center of the ring with the chocolate ganache. Step 19. Or, pipe the chocolate ganache directly on top of the cookie completely covered with the strawberry buttercream. Step 20. Place the top cookie on the filled cookies.

If you love these Viennese Whirl Cookies or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

Viennese Whirl Cookies

Helen S. Fletcher

These are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie. While the traditional English version is filled with buttercream and raspberry jam, I've upped the ante with a Strawberry Chocolate filling that will wow you.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Cookies

Cuisine English

Servings 16

Calories 319 kcal

Cook ModePrevent your screen from going dark

Ingredients

Viennese Whirl Cookies

• ▢ 1 cup unsalted butter, softened* (225 grams)
• ▢ ½ cup powdered sugar (65 grams)
• ▢ 2 teaspoons vanilla
• ▢ 1 ¾ cup cake flour (225 grams)

Strawberry Filling

• ▢ 1 cup freeze-dried strawberries (34 grams)
• ▢ ⅞ cup powdered sugar (100 grams)
• ▢ ¼ cup unsalted butter (58 grams)
• ▢ ¼ teaspoon almond extract
• ▢ 1 or 2 tablespoons milk
• ▢ Red food coloring, optional

Chocolate Ganache

• ▢ ¾ cup heavy cream
• ▢ 170 grams semisweet chocolate (not chocolate chips)

Instructions

 

Cookies

• *The butter should be very soft. Softer and usual.
• Preheat the oven to 375°F. Line two baking sheets with parchment paper.
• Cream the butter and powdered sugar until light and creamy. if using citrus zest, add it with the butter and sugar.
• Add the vanilla or alternate flavoring.
• Add all of the flour, beating on low to combine.

Shaping the Cookies

• Draw a template on parchment paper using a 1 ¾" round cookie cutter or any size you wish. Space them about 1" apart. Place a second piece of parchment on top. Fit a piping bag with a ⅜" open star tip. Set aside.
• If the batter is too stiff to pipe, place only as much as you can pipe at once in a microwave safe bowl and microwave for 3 to 5 seconds. If still too stiff, repeat using the least amount of time. Do not get it too soft or it will not hold its shape when baked.
• Pipe the cookies to within about ⅛" of the inside of the circle.
• Remove the template to use on another baking sheet under parchment.
• Freeze the tray of cookies for 5 or 10 minutes until hard. Double pan and bake for about 13 to 15 minutes until a light medium brown. Cool completely.

Chocolate Ganache Filling

• Place the cream in a small saucepan or use the microwave to heat the cream until steaming hot but not boiling.
• Submerge the chocolate under the cream and let it sit for several minutes. Whisk to smooth out. Cool it until it can be piped and hold its shape. To quick cool the ganache, spread it out on a sheet tray. Cover it with film.

Strawberry Buttercream

• Combine all of the ingredients in a mixing bowl. Beat on low to bring together, then raise the mixer to medium to medium high and beat to lighten and increase the volume.

Sandwiching the Cookies

• Pair the cookies for size. Lay them out with the bottoms turned up.
• Pipe the strawberry buttercream either in a circle, leaving the middle exposed or completely cover the cookie.
• Pipe the chocolate ganache in the middle of the circle or on top of the cookie completely covered with buttercream. Place the second cookie on top.

Notes

• A lemon version can be made by adding the zest of a large lemon plus ¾ teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
• And the zest of a small orange for an orange version.
• For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
• There's a killer mincemeat filling that makes a delicious filling. 
• Use a small open star B tip about ⅜" for the best look when piping the strawberry buttercream or the chocolate ganache.
• For a list of piping tips see my post on Lange de Chat.
• If the pastry is too hard to pipe, microwave only the amount you will use immediately for 3 to 5 seconds to soften it. Repeat if necessary but be careful not to get it too soft or the cookie will not hold its shape.
• The butter for these cookies should be softer than usual to aid with the piping.
• Be sure to double pan to prevent the over browning of the bottoms and to make sure the tops are evenly browned.
• Pair the cookies for size prior to filling for the best looking cookies. 
• Store these in an airtight container for up to 7 days.
• You will have ganache left over.  Add a bit of extra cream, warm it and it makes an excellent sauce for desserts or hot fudge ice cream.
• These cookies can be made smaller,  just adjust the baking time a bit. 

Nutrition

Serving: 16cookiesCalories: 319kcalCarbohydrates: 36gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 44mgSodium: 5mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 522IUVitamin C: 181mgCalcium: 19mgIron: 4mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

A favorite Italian Christmas cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days.   The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum.  The cookies are glazed and sprinkled with colored nonpareils.

I'm convinced this is the inspiration for our Fig Newtons. But the Cuccidati filling has so much depth to it.

Check out the other Italian cookies on my blog : Chocolate Spiced Olive OIl Biscotti, the Apricot Pistachio Biscotti, Baci di Dama, Italian Neapolitan Cookies and Amaretti Cookies. A couple of others using a glaze include: Painted Cookies and Easy Decorated Shortbread Cookies. The Fig Stuffed Anise Sweet Bread is another recipe featuring figs. For even more cookies and bars, be sure to check out my Cookie Roundup of 45 Cookies and Bars.

Why This Recipe Works

• Both the dough and the filling can be made ahead. The dough can be made several days ahead and refrigerated or frozen for a couple of months. The filling can be made 10 days ahead and refrigerated.
• The ratio of filling to dough is balanced for its incredible taste.
• Two steps in the processor and the filling is done. No cooking or intricate prep. Soak the raisins and trim the stems from the figs - that's it.
• The Cuccidati themselves last at least 10 days in an airtight container.

Recipe Ingredients

Pasta Frolla Dough

Ingredients read left to right.

FRONT ROW: Salt, vanilla, baking powder

MIDDLE ROW: Unsalted butter

BACK ROW: Flour, eggs, granulated sugar

Filling Ingredients

Ingredients read left to right.

FRONT ROW: Cinnamon, rum, lemon and orange zest

MIDDLE ROW: Walnuts, honey, almonds

BACK ROW: Dried Mission figs, dates and raisins

FRONT ROW: Nonpareils, water

BACK ROW: Powdered Sugar

I use Korintje Cinnamon but other cinnamons can be substituted.

Dark rum, such as Meyer's Dark Rum imparts the most taste.

Both the walnuts and almonds are toasted to bring out the most flavor.

There are varying degrees of drying when it comes to the Mission Figs. Mission figs are generally smaller and a dark purple, almost black when fresh. The ones I use are moist. They will yield in the bag when squeezed. I have seen some that are really dry. Those should be reconstituted in boiling water for several minutes until they are plumped up.

The raisins should be soaked in the hottest tap water while the rest of the ingredients are gathered. Alternatively, they can be added to the water for 5 to 8 minutes with the figs if they are being reconstituted. When they are ready to use the raisins, squeeze all of the water from them.

While I like Medjool Dates, others can be substituted if these can't be found.

The nonpareils can be found in most grocery stores.

Be sure to see the recipe card below for the exact ingredients & instructions.

Step by Step Instructions

Step 1. Cut the butter into small pieces. The easiest way is to cut a stick vertically, then horizontally 8 down. Keep the dough refrigerated while prepping the rest of the recipe. Step 2. Place the dry ingredients into the processor bowl. Pulse several times to mix. Step 3. Place the butter over the dry ingredients and process to cut in until the butter is indistinguishable. Step 4. Add the eggs and vanilla.

Step 5. Process the ingredients until the mostly form a ball. Remove to a work area and knead a few times to bring together. Step 6. Divide into four pieces and shape into rectangles. Wrap in plastic wrap and refrigerate for several hours or overnight. Step 7. Soak the raisins in really hot water. Step 8. Squeeze the water from them when ready to use.

Step 9. Figs come with the stems on generally. Step 10. Cut them off before proceeding. Step 11. Place the toasted almonds and walnuts in the processor bowl. There is no need to clean it from the dough made. Just wipe it out. Step 12. Process them until they are very finely cut. However, don't make a paste of them.

Step 13. Place all of the ingredients (with the squeezed out raisins) in the bowl of the processor with the nuts. Step 14. Process the ingredients until them a paste. Add water, starting with a tablespoon, to the mixture to obtain a spreadable consistency. Continue adding water as necessary. Step 15. It is difficult to remove all of the contents of the processor since it is on and under the blade. Step 16. For a really easy way to do this, put the top back on the processor and pulse it or 5 times. The filling will be slung off the blade by centrifugal force to the sides of the bowl. Simply remove the blade and scrape out the remainder. You can find more tips on using the food processor on my post Food Processor Tips When Baking. Divide the filling into fourths. Roll each piece into a 12" rope. See the instructions on the Recipe card for more detail. Freeze for several hours or overnight.

Step 17. Roll the dough out into a 12"x5" rectangle. Step 18. Place a filling rope down the center of the dough. Step 19. Flatten the rope so it is equal on both sides. Step 20. Fold the left side over the filling. It should cover a little over half of the filing.

Step 21. Lightly wet the length of the edge of the dough. Step 22. Fold it over on top of the left side of the dough. Step 23. Seal the edge of the dough by pinching it together and flattening it out. Step 24. Turn the roll over and slice the cookies ¾ to 1" thick.

Recipe FAQs

Expert Tips

• While the filling should be moist, it should not be loose or too wet.
• Toasting nuts brings out the most flavor and enhances any dish to which they are added.
• Don't skip the icing and nonpareils - they are traditional and add a lot to the cookie as these are not very sweet on their own.
• Both the dough and the filling can be made ahead.
• When finishing the cookies, place them on rimmed baking sheets after dipping in icing and sprinkling with nonpareils. This will keep them from rolling all over the kitchen.

If you love the Cuccidati or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

Cuccidati - Italy's Finest Cookie

Helen S. Fletcher

A favorite Italian cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days.   The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum.  The cookies are glazed and sprinkled with colored nonpareils.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Chilling time 6 hours hrs

Total Time 7 hours hrs

Course Cookies

Cuisine Italian

Servings 40 cookies

Calories 194 kcal

Cook ModePrevent your screen from going dark

Ingredients

Pasta Frolla Dough

• ▢ 1 cup unsalted butter (225 grams)
• ▢ 4 cups all-purpose flour (560 grams)
• ▢ ¾ cup granulated sugar (150 grams)
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 4 large eggs
• ▢ 2 teaspoons vanilla extract

Filling

• ▢ ½ cup slivered almonds (60 grams)
• ▢ ½ cup walnuts (60 grams)
• ▢ ½ cup raisins (75 grams)
• ▢ 12 ounces Mission black figs (340 grams)
• ▢ ½ cup dates (100 grams)
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons dark rum
• ▢ 1 teaspoon cinnamon
• ▢ 1 orange zest
• ▢ 1 lemon zest

Finishing and Decorating

• ▢ 3 cups powdered sugar (390 grams)
• ▢ 5 tablespoons water
• ▢ Multicolored Nonpariels as needed

Instructions

 

Pasta Frolla Dough

• Cut the cold butter in small pieces as shown in the step-by-step photos. Keep it refrigerated as you prep the rest of the ingredients. It is important that it be kept refrigerated until needed.
• Place the flour, sugar, baking powder and salt in the bowl of a processor. Pulse several times to mix.
• Place the butter over the dry ingredients and process until the butter is indistinguishable.
• Add the eggs and vanilla and process until the dough forms a ball.
• Remove from the processor. Divide it into 4 pieces about 285 grams each. Shape each piece into a rectangle about 3 ½ x 4 ½ inches. Wrap each piece in plastic wrap and refrigerate several hours or, preferably overnight. The dough can be held in the refrigerator for several days or frozen, well wrapped for a couple of months. Thaw in the refrigerator overnight to use.

Filling

• I used moist figs and raisins but if yours are really dry, place the figs in a small pan. Cover with hot water. Simmer for 5 to 10 minutes until plumped.
• Toast the almonds and walnuts at 350°F for about 7 minutes until lightly browned and fragrant. Cool completely before using.
• Cover the raisins with really hot tap water and let them plump while gathering the rest of the ingredients.
• Without cleaning the processor bowl (just wipe it out with a paper towel) add the nuts. Process them until very fine but do not turn the into a paste.
• Squeeze the water from the raisins and figs if they were plumped. Add the remaining ingredients and process until a spreadable paste forms. If it is too thick to spread, add about a tablespoon of water at a time until it is spreadable. It will be sticky.
• Divide the filling into fourths (about 190 grams each). This measurement may vary depending up if and how much water was added.
• Roll each piece into a 12" log. This is sticky business but here are a few tips to make it easier. Keep your hands slightly wet. Re-wet them as necessary. Form the piece into a sausage shape and then, pinching and pulling to 12 inches. Roll it onto a piece of plastic wrap and roll up. While in the wrap, roll it several times to smooth it out. Freeze for several hours or overnight. They will never get rock hard but they will be easier to manage. They can be kept in the freezer, wrapped in for for several months. Use from the freezer.

Assembly - See the how to photos

• Preheat the oven to 400°F. Line several baking sheets with parchment paper. Set aside.
• Remove one piece of dough at a time from the refrigerator and roll between wax paper into a 12" x 5" wide rectangle. Square the sides, top and bottom. An easy way is to use a ruler and lightly tap the dough on each side to square it. Refrigerate it, keeping it on the wax paper while you roll out the other 3 pieces.
• Place one piece of dough on the work area. Remove the top piece of paper, but keep it on the bottom one. Mark the dough 1 ½" from each side, leaving 2" in the middle.
• Place one rope of filling in the center. Flatten and spread the rope to about 2" using yur fingers or a moist offset spatula.
• Fold the left side of the dough over the filling using the paper as an assist. Pull it tightly against the dough.
• Wet the edge of the right side of the dough slightly and, again using the paper, fold it over the edge of the left side.
• Pinch the seam to seal. Flatten the seam. Turn it over. Refrigerate while assembling the remaining dough and filling. If the last roll is soft after assembly refrigerate. The rolls can also be assembled and frozen, well wrapped for several months. Thaw in the refrigerator overnight before cutting and baking.
• Cut the cookies ¾" to 1" thick. place them on the prepared sheets 5 across and 4 down. Bake for 13 to 15 minutes until lightly browned. Cool on the paper.

Finishing and Decorating

• Combine the powdered sugar and water. Stir to combine. If it is too thick, add water by droplets. If too thin, add powdered sugar a bit at a time. Theicing should be very thick and stick to th e top of the cookie without running down the sides too much.
• Dip the top of the cookies into the icing and place it on parchment lined rimmed baking sheets. After dipping 5 ord 6 cookies, immediately sprinkle with the nonpareils. If you wait too long, the icing starts to dry and the nonpareils won't stick. The rimmed baking sheets keep the nonpareils from rolling all over the kitchen.
• Allow to dry completely before storing in an airtight container with paper between the layers. These will keep well for at least 10 days and ship well.

Notes

• Both the dough and the filling can be made ahead. The dough can be made several days ahead and refrigerated or frozen for a couple of months. The filling can be made 10 days ahead and refrigerated.
• The ratio of filling to dough is balanced for its incredible taste.
• Two steps in the processor and the filling is done. No cooking or intricate prep. Soak the raisins and trim the stems from the figs - that's it.
• The Cuccidati themselves last at least 10 days in an airtight container.
• While the filling should be moist, it should not be loose or too wet.
• Toasting nuts brings out the most flavor and enhances any dish to which they are added.
• Don't skip the icing and nonpareils - they are traditional and add a lot to the cookie as these are not very sweet on their own.
• Both the dough and the filling can be made ahead.
• When finishing the cookies, place them on rimmed baking sheets after dipping in icing and sprinkling with nonpareils. This will keep them from rolling all over the kitchen.

Nutrition

Calories: 194kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 125mgPotassium: 113mgFiber: 2gSugar: 18gVitamin A: 171IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Pryaniki (pre-ah-nee-kee) are honey and spice Russian cookies traditionally served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze.

To make your life easier, these cookies can be made, shaped and frozen for up to a month or so before baking and glazing.

Redolent of honey and spices, these are an easily made cookie that only gets better with age. While the traditional finish is a white glaze, chocolate and spices have an affinity for each other that can't be beat. My Chocolate Spice Olive Oil Biscotti and Honey Diamonds are perfect examples of this.

Russian Spice cookies, also called honey bread, have been made since the 9th century. When trade began with the Middle East and India in the 12th and 13th centuries spices, many spices were added. As time went on, it seems every family had their special recipe, some highly secreted.

Typically, the cookies were graced with cloves, ginger, citrus fruits, pepper, nutmeg, mint, anise, ginger, and many other flavorings, giving them the name pryanosti or well-spiced. Many of those, along with the Russians love for honey, make up this cookie.

Why You'll Want to Make Pryaniki

• Although this doesn't have just 5 ingredients, it is so simple to make. Basically it only requires, melting a few ingredients, adding all the ingredients to the mixing bowl, mixing and chilling. Which makes this ideal for a make ahead cookie.
• But there is more as the saying goes. These cookies need to be aged before finishing. So they can be made, stored and a week later glazed, after which they can be stored for weeks in an airtight container.
• The texture of the cookies makes them easier to eat than say Pfeffernusse or Springerle.
• These are so packed with flavor they taste incredible. Anyone who enjoys a spice cookie is going to ask for the recipe.

Recipe Ingredients

For the Cookies

Ingredients read left to right.

FIRST ROW: Ginger, cloves, cardamom, nutmeg, black pepper

SECOND ROW: Cinnamon, baking soda, coffee, baking powder, anise extract

THIRD ROW: Water, white vinegar, butter, egg

FOURTH ROW: All-purpose flour, sugar, honey

Glaze

Left to Right:

FRONT ROW: Water, corn syrup

BACK ROW: Powdered sugar, cocoa

Cardamom is an expensive ingredient. Penzy's has it in tiny amounts. Keep it in the freezer when not using. I keep all of my seeds and expensive spices in the freezer where they will last forever.

Anise extract is a popular European flavoring. It is easily found in the spice department of most grocery stores.

The baking soda dissolved in vinegar is key to this cookie so don't skip it. There will be no taste of it in the cookies. By dissolving the baking soda in the vinegar, it produces carbon dioxide gas (C02), which is evident because of the formation of bubbles in the foaming mixture.

These allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods.

Corn syrup is used in the glaze to add sheen and help prevent cracking of the glaze. Corn syrup sold to consumers is not the high glucose variety used in commercial products.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Step 1. Dissolve the coffee in the water in a small saucepan. Step 2. Add the butter, honey and sugar. Step 3. Heat to melt the butter and dissolve the sugar. Step 4. Whisk in the anise extract and all of the spices. Cool slightly. Place in the bowl of a mixer.

Step 6. Add the baking soda to the vinegar, mixing completely. It will bubble up. Step 6. Add the egg, the baking soda mixture and baking powder. Step 7. Pour all of the flour on top of the liquid. Step 8. Mix on low to medium low, scraping as necessary. The mixture will be a batter more than a dough. Refrigerate the batter overnight.

Step 9. The batter must be cold to scoop. Using a #70 disher/scooper or a tablespoon measure, scoop the cookies and line them up 4 across and 6 down on a parchment lined sheet pan. Roll them into smooth balls. Step 10. Double pan the Pryaniki before going into the oven. One pan is simply put on top of another pan. Step 11. Bake the cookies as called for. Step 12. Sift the powdered sugar for the glaze.

Step 13. Place all of the glaze ingredients in a bowl and stir until completely smooth. Do not use a whisk as it can make a lot of air bubbles that will show on the cookies. Step 14. Dip a cookie, top down, into the glaze. Dip up to the very edge. Place on a parchment lined tray to dry. Step 15. A tray of cookies with the glaze puddled. Step 16. A tray of chocolate glazed cookie. Let the glaze dry completely. This may take up to 48 hours. When completely dry, simply break off the puddled glaze.

Recipe FAQs

If you enjoy these, try out these Hello Dolly Cookies!

Expert Tips

• Sift the powdered sugar or the powdered sugar and cocoa together. Otherwise tiny bumps may show on the finished glazed cookies.
• Be sure to stir the glaze ingredients together. A whisk can incorporate air which can appear on the finished cookie.
• Plan ahead so you allow enough time to let the glaze dry completely.
• The cookies can be dipped in the glaze or they can be placed on a cooling rack and the glaze poured or spooned over them.
• After the cookies are finished, they can be stored in an airtight container for 7 to 10 days.
• These cookies mail well.

If you love these Pyraniki or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!

Pryaniki - Russian Honey Spice Cookies

Helen S. Fletcher

Pryaniki (pre-ah-nee-kee) is a honey and spice traditional Russian cookie served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Refrigeration Time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Cookies

Cuisine Russian

Servings 60 cookies

Calories 90 kcal

Cook ModePrevent your screen from going dark

Ingredients

Cookies

• ▢ 2 teaspoons instant coffee
• ▢ ¼ cup water
• ▢ ½ cup unsalted butter
• ▢ ½ cup granulated sugar (100 grams)
• ▢ ¾ cup honey
• ▢ 2 teaspoons anise extract
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ginger
• ▢ ½ teaspoon cardamom
• ▢ ½ teaspoon coarse ground black pepper
• ▢ ¼ teaspoon cloves
• ▢ 1 large egg egg
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon white or cider vinegar
• ▢ ¾ teaspoon baking powder
• ▢ 3 cups all-purpose flour

White Glaze - This will coat about half of the cookies

• ▢ 1 ¾ cups powdered sugar (245 grams)
• ▢ 1 tablespoon light corn syrup
• ▢ 2 - 3 tablespoons water

Chocolate Glaze - This will coat about half of the cookies

• ▢ 1 ½ cups powdered sugar (200 grams)
• ▢ 6 tablespoons cocoa
• ▢ 1 tablespoon light corn syrup
• ▢ ¼ - ⅓ cup water

Instructions

 

• In a small saucepan, dissolve the instant coffee in the water. Add the butter, sugar and honey. Heat on medium until the butter is melted.
• Remove from the heat and whisk in the anise and all of the spices. Cool slightly. Place in the bowl of a mixer.
• Add the egg and baking powder.
• Dissolve the baking soda in the vinegar. It will bubble up and fizz. Add it to the ingredients in the mixer.
• Place the flour on top and beat on low to combine the ingredients, then on medium to mix them completely to make a batter.
• Place in a container with a lid and refrigerate at lease 6 hours or overnight. The batter must be completely cold to shape.
• When ready to shape, preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
• With a #70 disher/scooper or a 1 tablespoon measure, scoop the cookies 4 across and 6 down on a half sheet pan. Roll them between our hands into smooth balls. If using another baking pan, be sure to leave at least 3" beween the cookies. They will at least double in size.
• Double Pan. Bake for 14 to 16 minutes. Do not overbake or they will become hard. Cool. At this point they can be glazed or held in an airtight container for a week or so before glazing.
• Another option is to shape the cookies, roll them into balls and freeze them for up to a month before baking and glazing. Thaw them at room temperature and bake as directed.

Glazing the Cookies

• Sift together the powdered sugar and cocoa or just powdered sugar.
• Add the corn syrup and the least amount of water. Stir with a spoon - do not whisk or air bubbles can form which will ruin the looks of the finished cookies.
• Dip the cookies top down into the glaze. Wipe the excess glaze that drips off on the side of the bowl or with your finger. Place, bottom down on parchment paper.
• Alternatively, place the cookies on a rack and spoon the glaze over the cookies to completely enrobe them. Move them with an offset spatula to parchment lined paper. The glaze will puddle around the bottom of the cookies. That is how it should be.
• Let them dry until the puddles are hard. It may take up to 48 hours depending upon the temperature of the room. Remove the excess glaze by simply breaking it off.

Notes

These cookies can be made, shaped and frozen for up to a month before baking and finishing.  Just store in an airtight container.  

Sift the powdered sugar or the powdered sugar and cocoa together.  Otherwise tiny bumps may show on the finished glazed cookies.

Be sure to stir the glaze ingredients together.  A whisk can incorporate air which can appear on the finished cookie.

Plan ahead so you allow enough time to let the glaze dry completely.

The cookies can be dipped in the glaze or they can be placed on a cooling rack and the glaze poured or spooned over them.

These cookies need to be aged for a week or so for the spices to meld.

These cookies mail well.

Cardamom is an expensive ingredient. Penzy's has it in tiny amounts. Keep it in the freezer when not using. I keep all of my seeds and expensive spices in the freezer where they will last forever.

Anise extract is a popular European flavoring. It is easily found in the spice department of most grocery stores.

The baking soda dissolved in vinegar is key to this cookie so don't skip it. There will be no taste of it in the cookies. By dissolving the baking soda in the vinegar, it produces carbon dioxide gas (C02), which is evident because of the formation of bubbles in the foaming mixture.

These allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods.

Corn syrup is used in the glaze to add sheen and help prevent cracking of the glaze. Corn syrup sold to consumers is not the high glucose variety used in commercial products.

 

Nutrition

Serving: 60cookiesCalories: 90kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 26mgPotassium: 25mgFiber: 0.4gSugar: 12gVitamin A: 69IUVitamin C: 0.03mgCalcium: 8mgIron: 0.5mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

For the first cookie in my weekly European cookie post the Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients.

While this cookie is made in other countries and known as Kue Lidah Kucing in Indonesia, Lengua de Gato in the Philippines, and Lingue di Gatto in Italy they retain the traditional ingredients and look.

I love them as a simple straightforward cookie, but they are even better by sandwiching with chocolate. Think Milano cookies here...especially if you remember them when they were made with butter instead of oils.

While they are often seen barely browned on the edges, they taste, look and last better when baked to a golden brown. An easily made template keeps these cookies the same size.

A couple of other European cookies you'll love are the French Butter Cookies - Petit Beurre, Chocolate Orange Macaron, French Macaron and the naturally gluten free cookie, Viennese Lemon Valentine's Cookies . A Cookie Roundup of 45 Cookies and Bars will yield even more offerings.

For more information on baking the best cookies see Cookie Tips for the Best Cookies.

European vs. American Cookies

What makes these cookies so easy

• There are only 5 ingredients and I'm betting you have them in your fridge and pantry.
• If you have left over egg whites this is a quick, delicious way to use them.
• The cookie batter mixes up in a matter of minutes.
• While these do require some piping, I have a whole section dedicated to making this easy for you.
• What else can I say, simple, delicious and easy? So why wouldn't you make them?

Langue de Chat Ingredients

Cookies

FRONT ROW: Vanilla and egg whites

MIDDLE ROW: Unsalted butter

BACK ROW: Powdered sugar and flour

Chocolate Filling

Callebaut #811 semisweet chocolate callets for the filling

Be sure to see the recipe card below for the full ingredients list and instructions.

Step by Step Instructions

Step 1. On a piece of parchment paper the size of your pan, draw lines 3" wide with about ½" between them from the top to the bottom of the paper. Set aside. Step 2. Add the softened butter, powdered sugar and vanilla to the mixing bowl. Cream until light. Step 3. Add one egg white. Step 4. Beat on medium until it is completely incorporated.

Step 5. Add the second egg white. Step 6. Beat on medium to combine. It will probably curdle but that will be fixed in the next step. To learn more about curdled batters see my post How to Avoid Curdled Cake Batter. Step 7. Add all of the flour. Step 8. Beat on low to bring the batter together until smooth. Do not raise the speed as you don't want to incorporate additional air into the batter.

Step 9. Place a second piece of parchment over the template. Fit a piping bag with a ½" plain tip and pipe in a straight line between the 3" lines. It will have a sharp upward tip at the end. Don't be concerned about this. It will come out flat when baked. Step 10. Be sure to leave about 3" between piping the cookies. These will spread a lot in the oven. Step 11. If sandwiching the cookies after baking and cooling, pair the cookies for shape and size. Step 12. Turn a pair of cookies bottom up. Spread a thick layer of melted semi-sweet chocolate on the bottom cookie about ¼" in from the edge. Place the top cookie on and gently press down to bring the chocolate to the edges.

Recipe FAQs

Piping Tips

• Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a ½" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping.
• The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show.
• The harder you squeeze the piping bag the more comes out of the tip.
• I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag.
• When piping, look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines.
• For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.
• When you get down to the last row of piping, turn the pan around to make piping the last row easier.

Expert Tips

• Creaming butter and sugar is an important step for these cookies. Using powdered sugar helps blend the two smoothly. If you forget to take the butter out early, there is information in Softened Butter and Better Butter for Baking. I refer to butter as softened rather than room temperature because all rooms aren't the same temperature. Some are too cold, some too hot. The ideal temperature for butter to cream well is 72°F to 75°F where the sugar and butter can best work together.
• Whatever you do, do not use melted butter as it can't incorporate air.
• Using plain chocolate to sandwich cookies instead of ganache keeps the cookies crisp for weeks in an airtight container. The ganache can soften them due to the cream in the chocolate.
• And while I know some people suggest cutting the end off of a plastic bag to pipe these, I encourage you to purchase a half inch pastry tip as the plastic bags often stretch out of shape as they are used. These are one of the easiest cookies you can find to make so don't let the piping deter you.

More Special Cookies for You

If you love this recipe for Langue de Chat or any other recipe on my website, please leave a 🌟star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!

Langue de Chat

Helen S. Fletcher

Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. It's particularly good sandwiched with chocolate - think Milano's.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 13 minutes mins

Total Time 38 minutes mins

Course Cookies

Cuisine French

Servings 30 servings

Calories 72 kcal

Equipment

• ½" piping tip
• Piping bag

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ½ cup unsalted butter, softened (114 grams)
• ▢ 1 cup powdered sugar (130 grams)
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup all-purpose flour (105 grams)
• ▢ 2 large egg whites
• ▢ 3 ounces semisweet chocolate (85 grams)

Instructions

 

• Preheat the oven to 325°F.
• Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3" apart. Continue down the paper, leaving about ½" between the 3" lines. Set aside.
• Combine the butter, powdered sugar, and vanilla in a mixing bowl. Beat until very light in color and texture. Scrape down.
• Add 1 egg white and mix until completely combined.
• Add the second egg white and mix on medium until blended. It will most like curdle but that will be fixed in the next step.
• Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.
• Place a piece of parchment over the template. Place the pastry tip in a pastry bag. Fill with the batter.
• Pipe a few practice cookies between the 3" lines. They can be scooped up and put back in the bag if you're not happy with them. Please see the piping tips above you need help. Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. It will make a small point at the bottom, but it will disappear when baked.
• When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.
• Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.
• Bake for 12 to 14 minutes until golden brown. Cool and store in an airtight container.
• If they are to be sandwiched, match the cookies for size and shape. Melt the chocolate in a microwave at half power or over hot water, just until completely melted. Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about ¼" from the edges. Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie. Let them sit at room temperature until set. Store in an airtight container for a week or so.

Notes

• • See Piping tips above for additional information.  
  • Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a ½" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping.

• • The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show.

• • The harder you squeeze the piping bag the more comes out of the tip.

• • I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag.

• • When piping look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines.

• • For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.
  • To make mini Langues de Chat,make the ones on the template 1 ½ to 2 inches.  Use a ¼ inch pastry tip and reduce the baking time.
  • Orange Langues de Chat can be made by adding the zest of an orange to the sugar and butter.  Sandwich with milk chocolate.
  • Lemon Cookies require the zest of 1 large or 2 medium lemons added to the butter and sugar. Sandwich with white chocolate.

Nutrition

Serving: 1cookieCalories: 72kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 5mgPotassium: 24mgFiber: 0.3gSugar: 5gVitamin A: 96IUCalcium: 3mgIron: 0.3mg

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!