1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a floured 2-inch fluted round cookie cutter. Place 1 inch apart on ungreased baking sheets. Alternatively, roll dough into logs, wrap in wax paper and chill or freeze until ready to use. If freezing, allow to thaw for 10 minutes before slicing.
- Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.