Tiger Cookies

Ingredients

• 1 cup (6 oz. pkg.) semi-sweet chocolate bits
• 1 cup margarine
• 1 cup sugar
• 3 cups Frosted Flakes cereal, crushed down to 1 1/2 cups
• 1 cup sifted flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. flour flavoring

Method

1. 1

   Melt chocolate bits in top of double boiler over hot, not boiling, water.

2. 2

   Remove from heat.

3. 3

   Sift together flour, soda, salt; set aside.

4. 4

   Beat margarine and sugar together until light and fluffy.

5. 5

   Add eggs and vanilla; beat well.

6. 6

   Mix in the sifted dry ingredients.

7. 7

   Fold in the crushed Frosted Flakes.

8. 8

   Swirl the warm melted chocolate lightly through the batter, leaving streaks of chocolate.

9. 9

   Drop by level tablespoons on to ungreased baking sheets.

10. 10

    Bake in moderate oven (375 degrees) about 12 minutes.

11. 11

    Remove from pan immediately; cool on wire racks.

12. 12

    Makes about 5 dozen Tiger cookies.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 25. The excerpt below is the record exactly as published.

1 cup sifted flour 1/2 cup granulated sugar 3/4 tsp. salt 1/4 cup brown sugar 1/2 tsp. soda 1 egg 1 cup M & M's candy 1 tsp. vanilla Cream together shortening, sugar, egg and vanilla until light and fluffy. Sift dry ingredients; stir into creamed mixture blending well - add M & M's. Drop from teaspoon about 2 inces apart on cookie sheet. Bake 10 to 12 minutes at 350 degrees. The M & M's will not melt, and this will make 36 cookies. Mrs. Raymond E. Bowman 117 COOKIES NO-BAKE MISSIONARY COOKIES 2 cups sugar 1 cup pecans, chopped 1 1b. box pitted dates, l tsp. vanilla chopped L/2 ts ea te 1 cup margarine (2 sticks) 2 small cans coconut, 2 Tbsps. milk flaked or shredded 1 small box Rice Krispies (about 4 cups) Combine sugar, dates, margarine, milk and bring to a boil. Let boil for exactly 2 minutes. Remove from heat and let cool slightly. Add Rice Krispies, nuts, vanilla and salt. Pour into a large pan to cool enough to handle. Form into balls (walnut size). Roll in coconut. Store in cookie cans between layers of waxed paper. Sherri Williams OATMEAL COOKIES 3/4 cup shortening 1 cup flour 1 cup brown sugar 1/2 tsp. soda 1/2 cup granulated 1 tsp. salt 1 egg 3 cups oats, uncooked 1/4 cup water 1 cup raisins 1 tsp. vanilla Cream shortening, sugars until light. Add egg, water, and vanilla. Beat well. Add sifted flour, salt and soda. Mix well. Add oats and raisins. Stir well. Drop from spoon onto greased pan. Bake 12 to 15 minutes at 350 degrees. Suzanne Williams 118 COOKTES eagle ee errr et eee ees Se ee A ee OATMEAL CRISP 1 cup shortening 1 1/2 cups plain flour 1 cup brown sugar 1/2-tsp. i salt 1 cup white sugar 1 tsp. soda 2 well beaten eggs 3 cups oatmeal 1 tsp. vanilla Cream shortening and sugar - add eggs and vanilla. Beat well. Add sifted dry ingredients - add oatmeal and mix well. Batter will be stiff. Form a ball about the size of a 50 cent piece, place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes or until brown. Makes about 5 dozen cookies. Mrs. Fred Byerly TEA BALLS 2 cups sifted flour 1 cup shortening 1/4 cup sugar 2 tsps. vanilla 1/2 tsps. salt 3/4 cup chopped nuts Cream shortening and sugar and vanilla. Add salt. Add flour slowly and work into dough. Add nuts and shape into balls. Bake at 350 degrees for 15 to 20 minutes. Sara Kimel PECAN BUTTERBALLS 2 cups self-rising flour 2 tsps. vanilla 1 cup margarine 1/4 cup sugar 2 cups crushed pecans Cream margarine and sugar together in mixer. Add flour and mix well. Add vanilla, then add nuts. Shape into little balls and place on cookie sheet and bake at 300 degrees for 20 minutes or until lightly browned. Take the balls and roll in powdered sugar. Mrs. Arthur Perry 119 COOKIES PECAN FINGERS 1 cup soft margarine 1/2 cup confectioner's sugar 2 tsps. vanilla flavoring 2 1/4 cups flour 1 - 2 cups ground pecans Cream margarine and sugar. Add salt, vanilla, flour and pecans. Chill dough. Shape into 1/2 inch rolls or crescents. Bake in a 300 degree oven until light brown. Mrs. Richard D. Rierson PEANUT BUTTER COOKIES 1/2 cup peanut butter 1 egg 1/4 cup butter or shortening 1 cup sifted flour 1/2 cup brown sugar, packed 1/2 tap. rsalt 1/2 cup granulated sugar 1 tsp. soda Cream peanut butter and shortening until soft. Add sugars gradually, continuing to cream until fluffy. Add egg; beat well. Sift flour, salt and soda together; add in 2 additions; beat well after each addition. Drop from teaspoon, two inches apart on to ungreased cookie sheet. Press down each cookie with a fork; press second time so that ridges are at right angles. Bake 8 to 10 minutes in 350 degrees. Makes about 4 dozen cookies. Margaret Harrison PINWHEEL COOKIES 4 Tbsps. shortening 1 tsp. vanilla 4 Tbsps. butter 1 1/4 cup sifted flour 3/4 cup sugar 1/4 tsp. baking powder Legg a pinch of salt 1 Tbsp. undiluted evaporated 1 square of unsweetened milk chocolate, melted 120 COOKIES PINWHEEL COOKIES (Continued) Cream shortening and butter with sugar. Add egg and mix well. Add milk and vanilla. Sift flour, baking powder and salt together and add to creamed mixture. Divide dough into two parts. To one part add melted chocolate. Blend well. Chill dough. Roll white part out in a rectangle about 1/8 inch thick. Roll out chocolate dough to the same size and lay on top of the white portion. Roll two layers together like a jelly roll. Wrap endschs Li ieSlicesl/Ssinch thicksand place*on a lightly greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 5 dozen cookies. Mrs. Robert R. Russell, III SEVEN LAYER COOKIES 1/4 cups graham crumbs stick margarine or butter small pack chocolate chips small pack butterscotch chips cup chopped nuts ean coconut: 3:1 (2.0z: can Eagle Bran sweetened condensed milk. eel el ee oe Melt margarine in pan in oven. Layer everything else and bake at 325 degrees for 25 minutes. Mrs. Howard G. Foltz SNOWBALLS 1/2 cup white sugar 2/3 cup crushed pineapple, 1/4 cup butter (well drained) 1/2 cup minced pecans 1 coconut, grated 1/2 pt. whipping cream FFV lemon thins 1 egg, separated Cream butter and sugar, add beaten egg yolk, add nuts. Fold in egg white which has been beaten stiff and crushed pineapple. Put one cookie flat 121 COOKIES SNOWBALLS (Continued) on waxed paper. Cover with pineapple mixture. Top with another cookie. Makes 12. Wrap individually in waxed paper. Keep in refrigerator 48 hours. Whip cream and sweeten with sugar, cover cookies with whipped cream and cover with grated cocoanut. Put pineapple mixture in le equal piles before stacking snowballs so they will be more uniform in size. I like to use three cookies to each snowball. Mrs. John Snyder SOUR CREAM COOKIES Cream: = cup shortening Ss cup brown sugar 2 eggs Sift together: 25 cups flour 1 tsp. soda 4 tsp. baking powder = tsp. salt Add alternately to creamed mixture: l cup sour cream 1 tsp. vanilla 1 cup chopped nuts Drop by spoonful. Bake cookies at 375 degrees for 10 minutes. When cool frost. 2 cups powdered sugar 1/8 tsp. maple flavoring 3 Tosps. boiling water 1/4 cup butter, browned 1 tsp. vanilla sara Kimel bec COOKIES TIGER COOKIES 1 cup (6 oz. pkg.) semi-sweet 1 cup margarine chocolate bits 1 cup sugar 3 cups Frosted Flakes cereal, 2 eggs crushed down to 1 1/2 cups 1 tsp. vanilla epi cups; s1 fled 1 Lour flavoring 1 tsp. baking soda 1/2 tsp. salt

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