Recipe: Homemade cat tongues

. Weigh, measure and check the ingredients.
. Work the butter until creamy in a bowl, then add the icing sugar and cream everything together using a whisk.
. Gradually incorporate the room temperature eggs.
. The mixture must remain absolutely smooth and homogeneous. If it tends to separate (become grainy), start adding a little flour.
. Add the sifted flour, and incorporate using a spatula.
. Do not overwork the mixture, blend the flour thoroughly so as not to make it tough.
. Flavor the mixture with a few drops of vanilla extract.
. Pipe small sticks of 5 to 6 cm in length, using a piping bag fitted with a plain round nozzle of 6 mm diameter.
. Do not tap the baking sheets.
. Bake the cat tongues in the oven at 210/220°C. After baking, they should have a small darker ring around the edges.
. Remove them using a triangle spatula and let them cool on the baking sheet.