The Blue Toque Diner’s Peppermint Tiger Cookies

by Suzanne Heron.

Blend by hand, or with the dough attachment of a stand mixer: 2 cups soft butter, 4 cups white sifted flour, 4 tsp white sugar & 2 Tbsp water. Roll dough to 1/4” thickness. Cut cookies with a medium round cutter. Bake at 350 F for 10 minutes. Cool on racks and chill in fridge until ready to ice. For the icing, blend 1/2 cup soft butter, 2 cups icing sugar and a few drops of peppermint flavour. Ice cookies to create a sandwich, ice around the edge and dip into crushed candy canes or mint candies. Chill until ready to serve.

The Blue Toque Diner, 601 1 Ave, Fernie, 250-423-4637. The traditional Tiger Cookies, a recipe gifted to Tanya & Ray by Beth Gregg of the original Whistlestop Restaurant, calls for maple icing and walnuts. Tanya’s spin is peppermint for Christmas!