Tiger Cookies Food

TIGER SLICE-AND-BAKE COOKIES

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.

TIGER COOKIES

Steps:

• Preheat oven to 325 degrees.
• Cream together butter and sugar until light and fluffy.
• Add egg, then vegetable oil, mixing well after each addition.
• Add oats, Frosted Flakes, coconut, and chocolate chips, stirring well.
• Mix flour, baking soda, and salt together in a separate bowl, then add to batter.
• Add vanilla and mix well.
• Form into walnut size balls and place on ungreased cookie sheet.
• Flatten with a fork dipped in water.
• Bake for 14 minutes.
• Allow to cool on cookie sheet for a couple of minutes before removing.

TIGER COOKIES

Steps:

• Melt chocolte chips over low heat. Set aside.
• Measure frosted flakes and crush to 1-1/2 cups. Set aside.
• Beat margarine and sugar until fluffy.
• Add eggs and vanilla.
• Mix in flour, baking soda and salt, and frosted flakes.
• Swirl melted chocolate through batter leaving streaks.
• Drop onto ungreased cookie sheet.
• Bake at 375 degrees fahrenheit for 10-12 minutes.

RICH HERSHEY'S KISSES TIGER COOKIES

Steps:

• Combine the sugar and oil in a large bowl.
• Add the cocoa, beating until well blended.
• Beat in the eggs and vanilla.
• Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
• Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
• Preheat the oven to 350 degrees F.
• Grease a cookie sheet or line it with parchment paper (that one is my trick).
• Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit).
• Roll in powdered sugar to coat.
• Place about the balls about 2 inches apart on the prepared cookie sheet.
• Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
• Immediately press a Kiss into the center of each cookie.
• Cool slightly.
• Remove from cookie sheet to wire rack.
• Cool completely.

TIGER COOKIES

Steps:

• Melt 6 oz semi-sweet chocolate chips, and put aside to cool.
• Sift dry ingredients (flour,baking soda, salt).
• Cream butter and sugar until light.
• Add vanilla and eggs (one at a time), beating until light and fluffy.
• Gradually add dry ingredients until blended.
• Add crushed cereal flakes.
• Stir in whole chocolate chips.
• Drizzle melted chocolate over batter, stirring gently to make swirls in batter to create"tiger stripes".
• Drop teaspoonfuls of dough onto parchment lined baking sheets.
• Bake at 375 degrees for 9-11 minutes.

TIGER TEA CAKES: LES TIGRES

Steps:

• Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins. (There is enough batter to make 48 cakes in tins with a 2-tablespoon capacity or 16 cakes in standard muffin tins holding 1/3 cup.)
• Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up. Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth. (If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.)
• Put the butter in a small saucepan and bring it to a boil over medium heat. Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.
• Spoon about 1 tablespoon of batter into each muffin tin. (If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.) Bake the cakes for 15 to 18 minutes, or until they are puffed and golden; a knife inserted in the center of the cakes should come out clean. Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature.
• When the cakes are cool, you can top them with ganache, if you wish.
• Put the chocolate and butter in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan. Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk. (Stir, do not beat -- you don't want to beat air into the ganache.) The ganache is now ready to be used as a dip.
• To dip: Place the tiger cakes upside down on a cooling rack. (To protect your counter, put a sheet of parchment or foil under the rack.) One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point. Return the cakes to the rack to set - about 1 hour at room temperature or 15 minutes in the refrigerator.
• Keeping: Tigres will keep in a covered container at room temperature for up to 3 days, although ganache-topped tigres are best eaten the day they are made. Packed airtight, tiger cakes can be frozen for up to 1 month.

TONY'S TIGER BITES

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!