December 12, 2016 – Monday

​Since it’s the season for merriment and lots of food and drinks (all different cocktails, vinos – red and white). Me and Airhiz got invited to her friend’s “cookie play date night”, swap cookies and recipes… so what we have in mind is to bake BUTTER COOKIES! I found this recipe…

Lengua de Gato Recipe


YIELD: Makes approx. 15 cookies


1 cup (2 sticks) butter, softened room temperature

3 egg whites

1/4 tsp vanilla essence

1/2 cup powdered sugar

2 cups all-purpose flour

1 creamcheese

Matcha green tea

Red food coloring

Materials needed


Measuring cup


Pastry bag/ziploc

Baking sheet/cookie sheet


  • Preheat oven to 350F degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
  • In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands. Using a mixer at medium speed, cream the butter and gradually add sugar. Continue mixing until light and fluffy. Turn mixer on a high speed and add egg whites one at a time, beating thoroughly after each addition, then add vanilla essence. Sift the flour 2 times on a wax paper and fold in, blending thoroughly to form a smooth mixture.
  • Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
  • Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.



You can use either flour or powdered sugar to roll out your cookies, but I prefer powdered sugar. Since you’re re-rolling the dough repeatedly, powdered sugar keeps the cookies from becoming too dense/floury.

Remember to keep your surface and rolling pin well-dusted with flour/powdered sugar. Using powdered sugar, you may need to dust your surface and rolling pin more often.

Do not use the parchment paper with foil lining underneath; This paper tends to curl up and over your cookies as they’re baking.

Store baked cookies in a re-sealable container or plastic bag at room temperature, up to 4 days.

Serve with tea or coffee, or use as a base for any recipe requiring shortbread.

Please leave us a commentary or suggestions, we love to hear from you



Live your life to the fullest!
Enjoy what life can offer!

Thank God for today and everyday! Thanks Pinterest!


Stop complaining and START LIVING! 


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