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Ginger and Chocolate Chip Hearts

4.4

(4)

Easy, do-ahead heart-shaped cookies to go with the strawberries.

Recipe information

  • Yield

    Makes about 4 dozen

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

Preparation

  1. Step 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.

    Step 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.)

TagsCookieDessertGingerHerbs & SpicesPecanNutChocolateDinnerLunchMake AheadBakingFood ProcessorBon Appétit
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