Pecan Toffee Chocolate Chips Shortbread Stars

1. Preheat the oven to 350 degrees. Line 4 large cookie sheets with parchment paper. Arrange 2 racks in the middle of the oven.
2. In the bowl of a food processor fitted with the metal blade, add the pecans, toffee chips and almond paste and PROCESS until the mixture is coarsely ground.
3. In a large bowl, whisk together the flour, sugars, cornstarch and salt. Add to the bowl of the processor and pulse a few times just to blend all the ingredients.
4. Add the butter and vanilla on top of the flour mixture and pulse a few times to cut in the butter. Process the mixture until it starts to form a soft ball of dough. Do not overprocess or the mixture will be too soft.
5. Add the chocolate chips and pulse only 1 or 2 times to combine. If the dough is too soft, refrigerate for 30 minutes until firm.
6. See the HELPFUL TIPS above. Transfer the mixture to a lightly floured surface and roll 1/4" thick. Use a 3" size star shaped cookie cutter to cut out the cookies. Reflour the surface, gather up the dough and re-roll the scraps and cut out additional cookies. Use flour on your hands and the rolling pin to ease working with the dough.
7. Use a floured bench scraper to place 8 cookies onto each cookie sheet. Sprinkle each cookie with dememara sugar and cinnamon sugar.
8. Bake for 8-12 minutes or until the cookies are golden brown around the edges. Let cool 10 minutes on the cookie sheet and then transfer to a rack to cool completely.