TOFFEE BUTTERSCOTCH SHORTBREAD COOKIES

Combine the flour, cornstarch, and salt in a large bowl and whisk to combine.

In another bowl cream the softened butter with powdered sugar, and vanilla with an electric mixer until smooth.

Gradually add the flour mixture to the butter mixture and combine using the back of a large spoon until a cohesive dough forms.  Add the butterscotch chips and toffee bits to the bowl and cream them into the dough, pressing with the back of the spoon.

Turn the dough onto the counter and form it into a log approx. 14-15” long and about 2 ½-3” wide.  Wrap the log tightly in saran wrap and chill for at least 3-4 hours or overnight.

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.

Unwrap the dough and slice it into rounds approximately ½” thick and place them about 2” apart on the parchment paper.  Bake for 15-18 minutes until they begin to lightly brown around the edges.  Let cool for 10 minutes and then remove to a wire rack to cool completely.

Makes about 24 cookies.