The perfect holiday treat from our friends at Whole Foods


  • 2 tazas de harina para todo uso
  • 1 1/2 cucharadita de polvo para hornear
  • 1 tablespoon ground ginger
  • 1 1/2 cucharadita de canela molida
  • 3/4 cucharadita de clavo molido
  • 1/2 cucharadita de pimienta recién molida negro
  • 1/4 teaspoon fine salt
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 taza (1½ sticks) butter, softened
  • 2 huevos
  • 1 cucharadita de extracto puro de vainilla
  • 3 tablespoons turbinado sugar


En un tazón grande, bata la harina, levadura en polvo, jengibre, canela, cloves, pepper and salt; dejar de lado. In a second large bowl, beat brown sugar and butter together with an electric mixer for 1 minuto. Añadir 1 egg and vanilla and beat for 30 seconds more. Add flour mixture in two parts, beating just until combined after each addition. Form dough into two 6-inch discs, wrap each tightly with plastic wrap and chill for 2 horas.

Precaliente el horno a 350 ° F. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; dejar de lado. Line two large baking sheets with parchment paper.

Cut one disc of dough into 24 equal wedges; leave remaining dough in the refrigerator until ready to use. Roll each wedge of dough into a small ball, then into a 5-inch long rope on a lightly floured surface. Twist two ropes together to form each cookie, then transfer to prepared baking sheet. Repeat process with remaining dough then brush egg wash onto each twist and generously sprinkle turbinado sugar over the tops. Bake cookies until puffed and just golden brown, 14 a 16 acta. Set aside to let cool then serve.

Información Nutricional

POR SERVICIO: Tamaño de la porción: 2 twists, 260 calorías (110 de la grasa), 12g grasa total, 7g de grasa saturada, 65mg de colesterol, 125mg de sodio, 33g de hidratos de carbono (1g de fibra dietética, 17g de azúcar), 3g de proteínas