Got Egg Whites? Make Cookies!

I was experimenting with a new recipe yesterday that called for egg yolks. That experiment was a failure but on a positive note, I have egg whites!

What do you normally do with egg whites? I make Lidah Kucing, also known as Cat’s Tongue cookies, with mine. It’s a 4-ingredient cookie and it’s easy to make.

Lidah Kucing

Ingredients:

  • 2 egg whites
  • 70 gram sugar
  • 100 gram unsalted butter
  • 80 gram flour

Direction:

  • Preheat oven to 375F
  • Whip butter until light and fluffy
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  • Whisk egg whites and add sugar gradually until it reaches stiff peaks
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  • Add egg whites to the whipped butter, then fold in the flour

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  • Pipe into cylinders and bake for 10-12 minutes, or until golden brown.
  • Cool the cookies on the cookie sheet until cooled then store in an airtight container.
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Enjoy!

Goodies For Gifts – A goodies central

Li’l Puffs is proud to announce that we’re now listed on Goodies For Gifts directory of delectable goodies!

Goodies For Gifts is a site dedicated to anyone who is looking for unique edible gifts to ship anywhere in the country. Browse their website to find and learn about amazing tasty treats that you can buy, share or send as gifts to your loved ones.

Looks Can Be Deceiving

It’s both a blessing and a curse knowing how to bake sometimes. I’m so picky now when it comes to desserts. Yes, even a dessert as simple as cookies. I can’t remember the last time I bought a cookie and liked it.

Last week, I had lunch provided by Doubletree Inn. The lunch came in a brown gift bag with a large “Cookie” word printed on it. I guess I’m having a cookie for dessert. I wasn’t too excited at the thought of it at the time. When I unwrapped the wax paper containing the cookie, my expectations was right on. I wasn’t too impressed by the look of it. I took a bite of the cookie and wow! I was so surprised by how good it tasted. Ok. I take it all back. This is one cookie that I would actually buy and eat. It wasn’t too sweet as most store-bought cookies are. It was crunchy on the outside and soft on the inside. The cookie also had a subtle hint of lemon and cinnamon, and it was loaded with chocolate. Seriously! I thought I put a lot of chocolate chips in my chocolate chip cookies. This cookie actually had more.

So, I went home and of course bragged about the cookie to my husband. The poor guy had to listen to me describe how scrumptious the cookie was. I felt bad afterwards so I decided to make a trial batch for him to try it out.

I’ve modified the recipe slightly so if you want to use the original recipe that I found on the web, here is the link: http://www.foodgeeks.com/recipes/18302. You’ll notice that I tend to convert the measurements in my recipes from cups to ounces. It’s a habit I learned so I always have a consistent result every time.

Ingredients:

  • 1/2 cup rolled oats
  • 2-1/4 cups all purpose flour (11.25 oz)
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup butter, softened (8 oz)
  • 1 cup brown sugar, packed* (7 oz)
  • 1/2 cup granulated sugar* (3.5 oz)
  • 1-1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 eggs
  • 3 cups semi-sweet chocolate chips (18 oz)
  • 1-1/2 cups walnuts, toasted and chopped fine
Directions:
  1. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
  2. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
  3. Spoon rounded 1/4 cup portions onto a cookie sheet lined with parchment paper. Place the scoops about 2 inches apart. Bake in a 350°F oven for 15-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
*This cookie isn’t overly sweet but if you want it even less sweet, you can reduce the sugars a little bit more.

Note: The original recipe indicated that you should chill the dough overnight in the refrigerator before baking the cookies. I don’t find that the step makes that much of a difference, but that chilling step does help when you have to prepare lots of dishes for an event.

If you decide to chill the dough overnight, I recommend that you scoop them first on the cookie sheet before covering and putting them in the refrigerator. If you don’t, the dough will be stiff when you first remove them from the refrigerator and you’ll have to wait for the butter in the dough to soften before you can scoop them out.

Of course, if you don’t want to spend the time making these cookies, you can always buy them from any Doubletree Inn 🙂 They’re not very expensive and are worth the purchase.