TIGER SLICE-AND-BAKE COOKIES
These impressive cookies are simpler than they look-- the stripes are made of stacked layers of colored dough. Slice them just before baking, add a few dabs of icing and you have a treat guaranteed to sell out at your next bake sale.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Put 1 3/4 cups of the flour in a medium bowl and whisk in the baking powder and salt; set aside.
- Beat the butter and granulated sugar in a stand mixer with a paddle attachment on medium speed, scraping down the bowl at least once during mixing, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low until incorporated. Scrape down the bowl and continue to beat for 1 minute.
- Remove half of the dough and set aside. Add the remaining 1/4 cup flour to the dough in the mixer with 5 drops orange food coloring. Mix, scraping down the bowl once halfway, until well combined, about 2 minutes. Remove the orange dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
- Add the reserved plain cookie dough back to the bowl. Add the cocoa powder and beat to combine. Remove the cocoa dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
- Unwrap both dough discs and place on a lightly floured work surface. Cut a 2 1/2-ounce piece of dough (approximately 1 inch by 4 1/2 inches) from the orange dough disc. Cut this piece in half lengthwise to form 2 long pieces (1/2 inch by 4 1/2 inches). Roll each piece into a 11-inch-long snake, dusting with additional flour as needed, and transfer to a parchment-lined baking sheet.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for an egg wash.
- Dust the work surface and your hands lightly with flour, then press out the orange dough with your hands (see Cook's note) into a rectangle approximately 5 1/2 inches by 7 1/2 inches. Repeat with the cocoa dough. Brush the top surface of the orange dough very lightly with the egg wash (don't use too much or it might ooze out) and place the cocoa dough on top, pressing down gently to adhere. Cut the stacked rectangles in half lengthwise. Lightly brush the top of one of the cocoa dough layers with egg wash and place the second stacked layer on top. Press down gently to adhere. Repeat once more, cutting down the center, brushing, stacking and pressing. Use a piece of parchment to roll the stack into a log, gently squeezing the center to elongate it to 11 inches. Transfer to the parchment-lined baking sheet with the orange dough snakes and refrigerate for 1 hour.
- Using lightly floured hands, gently pinch the top edge of each snake to form a triangular rope. Keeping the stripes of the dough log oriented horizontally within the log and with the orange side up, brush the top edge lightly with the egg wash. Adhere the 2 snakes along the top edge with about 1/2 inch of space between each to form the tigers' ears. Use your fingers to gently press and seal the edges of the ears to the orange side of the log. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Trim about 1/8 inch from each end of the log to reveal an even and flat tiger face. Cut the remaining log into 24 pieces, each slightly thinner than 1/2 inch. Arrange 12 cookies evenly on each parchment-lined baking sheet. Bake, rotating the pans from front to back and top to bottom halfway through, until the cookies are firm to the touch and the bottoms and tips of the ears are just beginning to brown, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer (or in a bowl with a hand mixer). Slowly add 1 tablespoon of water while beating; continue to beat on high for 1 full minute, scraping down the sides of the bowl. You're looking for an icing with a pipeable consistency. If the icing is too thick, add more water 1 teaspoon at a time.
- Transfer half of the icing to a resealable ziptop bag or disposable pastry bag fitted with a number 3 round tip. Add about 6 drops of black food coloring to the remaining icing in the bowl and beat until uniform in color. Add more food coloring as needed to get the desired black. Transfer the black icing to a resealable ziptop bag or disposable pastry bag fitted with a number 2 round tip.
- Pipe a long white triangle on each cookie to form a muzzle for the tiger; let set. Using the black icing on each cookie, pipe 2 eyes with eyebrows and a triangle on both ears. Pipe an upside down triangle for each nose with 2 curved lines for a mouth. Let sit for 30 minutes for the icing to set up and harden before packaging or serving.
TONY'S TIGER BITES
This recipe is a lot like making Rice Krispie Treats. It is nice to have a little change once in awhile! I found this recipe at the Kelloggs website, but since it is not posted here, I thought that it would be nice to have it here as well! (I made sure that I included the registered trademark symbol. :) To change it a little, you can omit the peanut butter, and they will be like rice krispy bar, except not!
Provided by BeccaB3c
Categories Bar Cookie
Time 10m
Yield 32 bars, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, melt the marshmallows and butter on low or medium heat, stirring frequently.
- Stir in the peanut butter until the mixture is smooth.
- Add the frosted flakes cereal, stirring until well coated (You must do this fast!) Using a spatula (buttered if you want), or waxed paper, press the mixture into a 13x9x2 inch pan (a standard cake pan works fine) coated with cooking spray.
- Cut into bars when cool.
- Enjoy!
Nutrition Facts : Calories 184.9, Fat 5.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 152.2, Carbohydrate 33.1, Fiber 1, Sugar 18.1, Protein 2.3
TONY THE TIGER COOKIES
Number Of Ingredients 9
Steps:
- 1. Stir together flour, baking soda and salt. Set aside.2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in KELLOGG'S FROSTED FLAKES cereal. Drizzle melted chocolate over dough. With knife, swirl melted chocolate gently through dough to achieve marbled appearance. Drop by rounded measuring-tablespoon onto ungreased baking sheets.3. Bake at 350°F for about 12 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
TONY'S TIGER BITES
These are made with my favorite cereal, Frosted Flakes. They came up with this recipe and I love it, I found it in my coupon savers on Sunday. I was instantly smitten. It also has peanut butter (which you can omit, I have before. It's a great change from the typical crispy treat. From the Frosted Flakes recipe site.
Provided by Annamaria Settanni McDonald
Categories Other Snacks
Time 20m
Number Of Ingredients 4
Steps:
- 1. In 4-quart microwave-safe bowl, melt marshmallows and margarine at HIGH 3 minutes, stirring after 1 1/2 minutes.
- 2. Stir in peanut butter until mixture is smooth. Add KELLOGG'S FROSTED FLAKES cereal, stirring until well coated.
- 3. Using a buttered spatula or waxed paper, press mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 1 1/2 x 2-inch bars when cool.
- 4. RANGE-TOP DIRECTIONS: Melt margarine in large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat. Follow steps 2 and 3 above.
- 5. NOTE: Use fresh marshmallows for best results. Do not use diet, reduced fat or tub margarine.
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