Buttery Butterscotch Shortbread Cookies

Instructions

1. 1

   In a large bowl, cream the softened butter and confectioners' sugar until light and fluffy. Beat in the vanilla extract.

2. 2

   In a separate bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Fold in the chopped butterscotch chips and toffee bits.

3. 3

   Cover the dough and refrigerate for 1 hour or until easy to handle.

4. 4

   Preheat the oven to 350°F. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut the dough into 2-inch fluted round cookies using a floured cookie cutter.

5. 5

   Place the cookies 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove the cookies to wire racks to cool.