CATS' TONGUES 1/4 cup unsalted butter -- softened 1/3 cup sugar 2 egg whites 1/8 teaspoon vanilla extract 1/3 cup all-purpose flour Pinch of salt Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg whites and vanilla, beating just until blended. Combine flour and salt; gradually add to butter mixture, beating just until blended after each addition. Drop batter by level teaspoonfuls onto lightly greased cookie sheets; pull a knife through batter until each cookie is about 5 inches long (one end will be wider). Bake at 425 degrees F. for 4 to 5 minutes or until edges are lightly browned. Immediately remove from cookie sheets; transfer to wire racks to cool. Yield: 2-1/2 dozen, 2 cookies per serving.