The perfect holiday treat from our friends at Whole Foods


  • 2 tasses de farine tout usage
  • 1 1/2 cuillère à café de poudre à pâte
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 Coupe (1½ sticks) butter, softened
  • 2 œufs
  • 1 cuillère à café d'extrait de vanille pure
  • 3 tablespoons turbinado sugar


Dans un grand bol, fouetter ensemble la farine, de poudre à pâte, ginger, cannelle, cloves, pepper and salt; mettre de côté. In a second large bowl, beat brown sugar and butter together with an electric mixer for 1 minute. Ajouter 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 heures.

Préchauffer le four à 350 ° F. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; mettre de côté. 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 à 16 minutes. Set aside to let cool then serve.

Information nutritionnelle

PAR PORTION: Portion: 2 twists, 260 calories (110 à partir de matières grasses), 12g lipides, 7g de graisses saturées, 65mg de cholestérol, 125mg de sodium, 33g de glucides (1g de fibres alimentaires, 17g de sucre), 3g de protéines