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.
1 cup sugar
1 cup butter or margarine, softened
½ cup milk
1 teaspoon almond extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food color
1 tablespoon powdered sugar
- 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.
- Heat oven to 375°F.
- 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.
- 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.