After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts.
—SANDY MCKENZIE BRAHAM, MN
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 1/2 DOZEN
1 cup butter, softened
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
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine 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.
2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until lightly browned. Remove to wire racks.