This Queso de Bolla Lengua de Gato is a buttery cookie flavored with grated gouda otherwise known as Queso de Bolla.
Ahh, Queso de Bolla the quintessential cheese that you see every Christmas. You might even still have a few balls lying around. Don't worry they last a very long time and age really well. I mean it's cheese.
If you leave it encased in its wax coating it can last for years. However if you have cut into it already and sick of eating it on it's own this Lengua de Gato or Filipino Cat's tongue butter cookies is a new way of using it up.
These cookies are super buttery and uber cheesy. I love the savory notes it gives in every bite.
Ingredients
Queso De Bolla - you will need to grate 1 ½ cups of cheese
Flour - Use all purpose flour for this recipe.
Unsalted Butter - Make sure that the butter you use is cubed and chilled. This will help keep the tall oval shape of the cookie.
Sugar - I like using super fine baking sugar for cookies. It blends into the batter much better.
Egg - Use one egg as a binder to hold it all together
Vanilla - I used vanilla bean paste, but you an also use extract.
How To Make Queso de Bolla Lengua de Gato
Place the 1 ½ cups of grated Queso de Bolla along with 1 cup of the flour in a food processor and blend until you get fine crumbs. Set that aside for now.
In a separate bowl add the ½ cup of cubed butter and ⅔ cup of sugar. Whisk with a an electric handheld whisk or use a stand mixer. Whip it until it's nice and creamy.
Scrape down the bowl and add in the 1 egg and 1 teaspoon of vanilla paste.
Whip it all again until it's doubled in size. Scrape down the sides again.
Now add in the flour/Queso de Bolla mixture.
Mix lightly until the flour and cheese has completely blended in.
Transfer the Queso de Bolla Lengua de Gato cookie batter into a large piping bag with a large round tip.
Line a baking sheet with with a silicone mat or parchment paper
Pipe 3 inch logs on the prepared sheet making sure each log is at least 2 inches apart. Place in the refrigerator while you pre-heat the oven to 350F.
Once the oven is ready take it out from the fridge and put it straight in the oven.
Top Tip
To make sure your cookies don't bake completely flat, the dough needs to be chilled before baking. It helps keep the district cat's tongue shape. After piping the cookies, place the tray in the refrigerator for at least 10 minutes before baking.
Bake for 10 -12 minutes until the Queso de Bolla Lengua de Gato are golden brown around the edges. Leave to rest on the sheet for 5 minutes.
Then transfer to a wire rack to completely cool and harden.
How To Store Queso de Bolla Lengua de Gato Cookies
If you can serve them right away after being just baked. I think these Queso de Bolla Lengua de Gato are so good super fresh out of the oven.
If you do have any left over store them in a tight jar on the counter for up to 5 days. If you have more to store put them in a ziplock bag and you can freeze them for up to 3 months. To defrost just leave on the counter until the Queso de Bolla Lengua de Gato gets to room temperature to be ready to eat.
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Equipment
- Stand Mixer or Hand Held Whisk
- Baking Sheet
- Silicon Mat or Parchment Paper
- Piping Bag and Round Piping Tip Can also use ziplock bag and cut the end to pipe out cookies
Ingredients
- 1 ½ Cup Grated Queso De Bolla
- 1 Cup All Purpose Flour
- ½ Cup Unsalted Butter Cubed and Chilled
- ⅔ Cup Super Fine Baking Sugar
- 1 Egg
- 1 Teaspoon Vanilla Bean Paste
Instructions
- Place the 1 ½ cups of grated Queso de Bolla along with 1 cup of the flour in a food processor and blend until you get fine crumbs. Set that aside for now.
- In a separate bowl add the ½ cup of cubed butter and ⅔ cup of sugar. Whisk with a an electric handheld whisk or use a stand mixer. Whip it until it's nice and creamy.
- Scrape down the bowl and add in the 1 egg and 1 teaspoon of vanilla paste. Whip it all again until it's doubled in size. Scrape down the sides again.
- Now add in the flour/Queso de Bolla mixture. Mix lightly until the flour and cheese has completely blended in.
- Transfer the Queso de Bolla Lengua de Gato cookie batter into a large piping bag with a large round tip. You can also use ziplock bag and cut the end to pipe out the cookies.
- Line a baking sheet with with a silicone mat or parchment paperPipe 3 inch logs on the prepared sheet making sure each log is at least 2 inches apart. Place in the refrigerator while you pre-heat the oven to 350F. Once the oven is ready take it out from the fridge and put it straight in the oven.
- Bake for 10 -12 minutes until the Queso de Bolla Lengua de Gato are golden brown around the edges. Leave to rest on the sheet for 5 minutes.
- Then transfer to a wire rack to completely cool and harden. Serve when ready.
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