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
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