Ginger and chocolate chips hearts

Yield: 1 servings

Measure Ingredient
3 cups All purpose flour
1 cup Sugar
7½ tablespoon Cornstarch
⅜ teaspoon Salt
1½ cup Chilled unsalted butter; cut into 1/2-inch
\N \N ; pieces (3 sticks)
2¼ teaspoon Vanilla extract
1½ cup Pecans; (about 6 ounces)
1 cup Mini chocolate chips
9 tablespoons Finely chopped crystallized ginger
\N \N Sugar

Preheat oven to 350F. Combine first 4 ingredients in processor and blend.

Add butter and vanilla and cut in until mixture resembles fine meal, using on/off turns. Add pecans and process until finely chopped. Add chocolate chips and ginger and mix in.

Transfer mixture to bowl and gather together. Divide into thirds. Roll 1 piece out between sheets of waxed paper to thickness of ¼ inch. Cut out cookies, using 3-inch heart-shaped cutter. Transfer to ungreased cookie sheets. Gather scraps. Repeat rolling and cutting with remaining dough.

Re-roll scraps and cut additional cookies. Sprinkle cookies with sugar.

Bake until just beginning to color, about 20 minutes. Cool on sheets on rack 5 minutes. Transfer cookies to rack and cool. (Cookies can be prepared 3 days ahead. Store in airtight container.) Makes about 4 dozen.

Bon Appetit June 1990

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