CHOCOLATE COVERED TOFFEE SHORTBREAD COOKIES
- 3/4 cup cornstarch
- 2 1/4 cup flour
- 1/2 tsp. salt
- 1 1/2 cup butter
- 1/2 cup cane sugar
- 1/2 cup powdered sugar
- 2 tbsp. brown sugar
- 1 1/2 tsp. vanilla
- 2 tbsp. milk/soy milk
- 1 1/2 tsp. lemon juice
- 1 tsp. cinnoman
- 1 bag toffee bits (I used Heath bar bits)
Whisk cornstarch, flour and salt together in a bowl and set aside.
Cream butter until smooth, and add sugars, beating until smooth.
Add vanilla, milk, cinnoman and lemon juice and blend well.
Stir in toffee bits until incorporated.
Add flour mixture to liquid ingredients and combine well.
Flatten dough into disk shape and let chill for at least one hour.
Preheat oven to 350F, and roll dough into two or three 1 inch diameter logs.***
Slice into 1/4-1/3 inch thick slices and place on a parchment paper lined cookie sheet.
Press each down until about 1/8 an inch (pretty thin).
Bake for 8-10 mins, depending on your oven.
***You may also roll out the dough and cut it into shapes of your liking - I just got lazy.