Ginger and chocolate chips hearts
1 servings
Ingredients
| Quantity | 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 |
| ; pieces (3 sticks) | ||
| 2¼ | teaspoon | Vanilla extract |
| 1½ | cup | Pecans; (about 6 ounces) |
| 1 | cup | Mini chocolate chips |
| 9 | tablespoons | Finely chopped crystallized ginger |
| Sugar | ||
Directions
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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