Yield: 2-1/2 dozen
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch pieces
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup English toffee bits or almond brickle chips
Instructions:Sift flour, cornstarch, and salt onto a sheet of waxed paper; set aside. In a large bowl, beat the butter and sugar with an electric mixer on medium speed. Beat in the vanilla. Stir in the flour mixture, then the toffee bits (or almond chips), blending well.
Transfer to a work surface. Divide dough in half and roll each half between sheets of waxed paper into a circle 1/8 inch thick. Chill the disks for about 2 hours, or until firm.
Adjust rack to lower third of oven and preheat oven to 325 degrees F. Peel off the top sheet of waxed paper from one dough disk. Cut out cookies using a 2-inch lip-shaped cutter. Place 1/2 inch apart onto large baking sheets lined with baking parchment. Bake for 10 to 12 minutes, or until pale brown on the bottom. Cool on wire racks. Repeat for remaining chilled dough disk.