Do you know what a cave cricket is? It’s a giant, mutant, blind, spider looking cricket that jumps at you because it can’t see. Basically it’s one of the scariest things ever and they are living in my basement. Last night I sat on my basement stairs in my rainboots ( for protection from jumping ) while I watched my husband bravely stick his head in a dirt hole in a closet where hundreds of them are living. Did I tell you that they jump at you? His body was half in the hole, like feet in the air, shoulders deep in spidery crickety hell. He wins husband of the year award for being the most awesomest guy on the planet. Sometimes I think there is nothing he can’t do.
( that’s the scary hole in the closet)
(that’s his head in scary hole with the crickets sucking them up with a shop vac)
In addition to being my super bug killing hero, my husband, who claims he doesn’t know how to cook, made these cookies. Without my help OR supervision.
A month ago I made a batch of these delicious cookies called cat tongues, which are exact replicas of Pepperidge Farm Milano Cookies. It was late at night and I couldn’t take pictures, so I hid a few in a Tupperware at the bottom of the onion drawer to photograph another time. It was a busy month and after not providing dinner one night while I was out, I guess somebody got desperate and searched parts of the fridge he has never seen before and found the hidden stash. After I called him up and told him he ruined my potential photo shoot, I came home the next night and discovered a dish rack of clean Kitchen Aid equipment and these cookies in the cookie jar.
Anyway, this should tell you a few things about these cookies that should convince you to make them TODAY.
1: They are good enough to eat a month later, even if they slightly taste like onions.
2: They are easy enough that a man who never cooks and doesn’t know where anything in the kitchen is, can make this unsupervised and they still come out perfectly amazing.
Martha Stewart’s Langues-de-Chat- slightly adapted from
1/4 pound unsalted butter, chopped into small chunks
1/2 cup sugar
1 cup unbleached all-purpose flour
1/4 teaspoon salt
3 large egg whites
1/2 teaspoon pure vanilla extract
8 ounces bittersweet chocolate chips
Pre-heat oven to 400 degrees and grease a cookie sheet. With an electric mixer, cream the butter and sugar until light and fluffy. Beat egg whites into the butter, one at a time. Add the vanilla. In another bowl combine flour and salt. Add flour mixture gradually and mix until combined, scraping down the sides. Transfer the batter to a large pastry bag or a Ziploc bag with the corner cut. Pipe out cookies into a thin oval, 3 inches long, about half the width you want them to be since they will double in width while baking.
Bake until the edges are lightly golden, about 12 to 15 minutes. Transfer to a cooling rack, cookies will get crispy as they cool.
Melt the chocolate in a double boiler over simmering water and stir until smooth. Carefully spread 1 cooled cookie with chocolate, and top with another cookie to create a sandwich.
Dip in milk for best results.