Langues-de-Chat

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Sift together flour and salt in a bowl.
3. 3
   Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy.
4. 4
   Mix in confectioners sugar.
5. 5
   Add eggs one at a time, mixing well after each addition.
6. 6
   Mix in vanilla.
7. 7
   Fold in flour mixture.
8. 8
   Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802).
9. 9
   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.
10. 10
    (Batter should be refrigerated if not being used immediately.)
11. 11
    Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through.
12. 12
    Let cool on sheets 3 minutes.
13. 13
    Transfer to wire racks; let cool completely.
14. 14
    Cookies can be stored in airtight containers at room temperature up to 3 days.
15. 15
    Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.