Ingredients
Scale
- 1 package Sweet Loren’s Sugar Cookie Dough
- 1 bar chocolate (we recommend Endangered Species Peppermint Crunch + Dark Chocolate Bar)
- 1/2 cup tahini spread (we recommend SoCo Tahini)
- Gluten free flour of choice, for dusting
Instructions
- Allow cookie dough to come to room temperature, about 20 minutes, until it’s soft to the touch.
- Preheat oven to 325°F and line a cookie sheet with parchment paper to prevent sticking.
- Combine cookie dough portions into a large ball and roll out on a floured surface.
- Cut dough into shapes using a candy cane shaped cookie cutter. Place the cookie shapes onto the prepared pan. Make sure cookies are 2 inches apart.
- Refrigerate cutout cookies for 15 minutes, then bake for 8-10 minutes until lightly golden brown.
- Allow cookies to cool completely.
- Meanwhile, melt chocolate in a microwave safe bowl, in the microwave, at 20 second intervals, stirring in between.
- Place melted chocolate into a ziplock bag and cut off a tiny bit of the corner to make a makeshift piping bag. Also, fill another bag with tahini and snip off the end.
- Alternate decorating the cookies with a line of melted chocolate and a line of tahini, to create a candy cane design.
- Allow cookies to set on the counter for an hour or place in the fridge for 15 minutes before enjoying.
