Langues de Chat a long thin shape of these cookies accounts for their distinctive name in many languages: langues-de-chat in French, lingue di gatto in Italian, and cat's tongues in English. Serve them as an accompaniment to fruit compote or ice cream, makes about 5 dozen

Ingredients

2/3 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon salt

7 tablespoons unsalted butter, room temperature

3/4 cup confectioners' sugar, sifted

2 large eggs

2 teaspoons pure vanilla extract

Method 

1. Preheat oven to 375°F. Sift together flour and salt in a bowl.

2. Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.

3.Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802). Pipe 2-3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the center) onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)

4. Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.