Butterscotch Shortbread

• 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 1 hour or until easy to handle.
2. Preheat oven to 350u0b0. 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
3. .
4. Bake 10-12 minutes or until lightly browned. Remove to wire racks.

butter, sugar, vanilla, flour, cornstarch, salt, butterscotch chips, milk chocolate

Taken from www.tasteofhome.com/recipes/butterscotch-shortbread/ (may not work)