Written by:Eli Ben-Yehuda, December 19, 2018

With 6 days to go till Christmas soon, Santa and his reindeer will be making their travel across the world. This is a long night for him and his elves. Milk and cookies will abound.

This year Mrs. Claus would appreciate it if you help her husband not gain too much weight. So here is a Christmas cookie recipe for you to bake in your kitchen with your little elves.

Ingredients:
  • 7 ounces whole-wheat pastry flour (about 2 cups)
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup tahini (sesame seed paste)
  • 6 hard peppermint candies, crushed

  • Instructions:

    Step 1- Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside.

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    Step 2- Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Add egg, and beat until combined. Add flour mixture; beat on low speed until just combined.

    Step 3- Shape dough into 36 balls (1 tablespoon each). Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Lightly press each dough ball to flatten slightly, and make a “thumbprint” impression in dough balls by gently pressing your thumb or the handle of a wooden spoon in center of each ball. Bake at 350°F until set, about 10 minutes. Remove from oven, and cool on baking sheets set on a wire rack for 3 minutes. Transfer cookies directly to wire rack to cool completely, about 30 minutes.

    Step 4- Meanwhile, place chocolate chips in a medium microwavable bowl. Microwave at high until chocolate melts, about 1 minute, stirring after 30 seconds. Whisk tahini into melted chocolate until smooth. Spoon about 1 teaspoon chocolate mixture into the impression of each cookie. Sprinkle with crushed peppermints. Let stand until set, about 1 hour (or chill 20 minutes to quickly set filling). Store in an airtight container up to 3 days.

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