English Toffee Shortbread 1 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1/3 cup brown sugar 1/2 cup unsalted butter 2 ounces (1/2 cup) almonds 2 ounces (1/2 cup) English toffee Sugar for cookie tops
Mix the flour, cornstarch, salt, and brown sugar in a food processor. Add the butter and mix until it resembles a fine meal. Add the almonds and toffee and process until finely ground. Roll out between 2 sheets of wax paper to 1/4-inch thick and cut into decorative shapes with cookie cutter or pastry roller. Pour sugar on a plate, press cookies in the sugar on one side only. Bake cookies sugar-side up on baking sheet at 350 degrees F for 18-20 minutes or until slightly browned.
