Toffee Shortbread Cookies
(per Dragon's Kitchen)
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla (I actually used a whole teaspoon)
2/3 cup cornstarch
1 cup all purpose flour
1/2 cup toffee bits
Preheat the oven to 325F. Line a baking tray with parchment paper.
Cream the butter, powdered sugar and vanilla until light and fluffy. Sift the cornstarch, salt and flour together. Add to the butter mixture. Stir until dough forms. Mix in the toffee bits. I always find that refrigerating any cookie dough helps the cookie turn out better, so I refrigerated these for a couple of hours before baking. (just put the mixing bowl full of dough right in your fridge) Scoop dough and shape into 1 inch balls. Place the balls 2 inches apart on the prepared baking sheet.
Bake for 12-14 minutes just until set and the bottoms begin to turn a light golden brown. Cool cookies on the tray for 2 minutes. Transfer the cookies to a wire rack to cool completely.