The perfect holiday treat from our friends at Whole Foods


  • 2 tazze di farina per tutti gli usi
  • 1 1/2 cucchiaino di lievito in polvere
  • 1 tablespoon ground ginger
  • 1 1/2 cucchiaino di cannella in polvere
  • 3/4 cucchiaino di chiodi di garofano
  • 1/2 cucchiaino di pepe nero appena macinato
  • 1/4 teaspoon fine salt
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 tazza (1½ sticks) butter, softened
  • 2 uova
  • 1 cucchiaino di estratto di vaniglia puro
  • 3 tablespoons turbinado sugar


In una grande ciotola, sbatti insieme la farina, lievito in polvere, zenzero, cannella, cloves, pepper and salt; mettere da parte. In a second large bowl, beat brown sugar and butter together with an electric mixer for 1 minuto. Aggiungi 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 ore.

Preriscaldate il forno a 350 ° F. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; mettere da parte. 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 minuti. Set aside to let cool then serve.

Informazioni Nutrizionali

Per porzione: Porzioni: 2 twists, 260 calorie (110 dal grasso), 12g di grassi totali, 7g di grassi saturi, 65mg di colesterolo, 125mg di sodio, 33g di carboidrati (1g fibre alimentari, 17g di zucchero), 3proteine ​​g