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Ginger And Chocolate Chips Hearts

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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.

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