| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1990 | 1 | servings | ||
INGREDIENTS
| 3 | c | All purpose flour |
| 1 | c | Sugar |
| 7 1/2 | tb | Cornstarch |
| 3/8 | ts | Salt |
| 1 1/2 | c | Chilled unsalted butter; cut into 1/2-inch |
| ; pieces (3 sticks) | ||
| 2 1/4 | ts | Vanilla extract |
| 1 1/2 | c | Pecans; (about 6 ounces) |
| 1 | c | Mini chocolate chips |
| 9 | tb | Finely chopped crystallized ginger |
| Sugar |
INSTRUCTIONS
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 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.) Makes about 4 dozen. Bon Appetit June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”