Ginger And Chocolate Chips Hearts
- 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
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.