Ginger And Chocolate Chips Hearts

Ginger And Chocolate Chips Hearts
Ginger And Chocolate Chips Hearts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    cup sugar

  • 7 1/2

    tablespoons cornstarch

  • 3/8

    teaspoon salt

  • 1 1/2

    cups chilled unsalted butter - (3 sticks) cut 1/2" pieces

  • 2 1/4

    teaspoons vanilla extract

  • 1 1/2

    cups pecans - (abt 6 oz)

  • 1

    cup mini chocolate chips

  • 9

    tablespoons finely-chopped crystallized ginger

  • Sugar for sprinkling

Directions

Preheat oven to 350 degrees. 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 1/4 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.) This recipe yields about 4 dozen.

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