Baking cookies is a fun way to celebrate the season. Click here to watch Welling’s Chef Robert share one of his favourite recipes, candy cane cookies.

Happy Holidays!

1. Stir together 1 cup sugar, the butter, milk, vanilla, almond extract and egg in a large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375°F.
3. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on a floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.
4. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Sprinkle powdered sugar over cookies.