Name: Ginger and Chocolate Chip Hearts
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

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

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.)

TagsCookie Dessert Ginger Herbs & Spices Pecan Nut Chocolate Dinner Lunch Make Ahead Baking Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes