Forget turkey or ham: there is no one food item more synonymous with the holiday season than the humble cookie. Christmas cookies can be simple (a basic shortbread or gingerbread, perhaps) or highly ornate. They can follow new flavour trends and techniques or be rooted in family heritage and history. As long as they’re delicious, a tray of cookies is likely to disappear from a holiday buffet table more quickly than your Chex mix, cheese balls or signature dips.

Liana Robberecht loves cookies. The chef — who is currently creative culinary director at Brew and Blossom in Edmonton but has been a well-known presence in Calgary for decades thanks to her tenures at the Calgary Petroleum Club and WinSport as well as her involvement with events like the annual Terroir Symposium — embraces the coo

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