Ginger and Chocolate Chip Hearts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Easy, do-ahead heart-shaped cookies to go with the strawberries. Ingredients:
3 cups all purpose flour |
1 cup sugar |
7 1/2 tablespoons cornstarch |
3/8 teaspoon salt |
1 1/2 cups (3 sticks) chilled unsalted butter, cut into 1/2-inch pieces |
2 1/4 teaspoons vanilla extract |
1 1/2 cups pecans (about 6 ounces) |
1 cup mini chocolate chips |
9 tablespoons finely chopped crystallized ginger |
sugar |
Directions:
1. Preheat oven to 350°F. 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.
2. 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.)
|
|