Yield: 1 servings
|3 cups||All purpose flour|
|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|
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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Converted by MM_Buster v2.0l.