Chocolate Date Tahini Cookies

In a small bowl, add All-Purpose Flour (280 g), Ground Cinnamon (1/2 tsp), and Salt (1/4 tsp), whisk together.

Add Unsalted Butter (395 g), Powdered Confectioners Sugar (4 Tbsp), Granulated Sugar (100 g), and Tahini (260 g) to a separate mixing bowl.

Mix on medium speed until smooth. Make sure to scrape down the bowl. Add the dry ingredients and mix until well combined.

Spoon dough out onto a sheet of plastic wrap and use damp hands or a spatula to shape the dough into a triangular log. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.

Preheat the oven at 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Unwrap the dough and cut it into 1/4-inch slabs. Place the cookies 2-inches apart onto a parchment-lined baking sheet.

Bake for 14-16 minutes or until the edges are firm but not browned.

Cool on the cookie sheet and place on a wire rack.

Spoon melted white chocolate into a small sandwich bag and snip off a small corner with scissors. Drizzle the White Chocolate (140 g) onto the cookies to make the mountains look like they are snow-covered and sprinkle with White Sprinkles (to taste).

Place in the fridge until the chocolate is set.