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English Toffee Shortbread
1 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup brown sugar
1/2 cup unsalted butter
2 ounces (1/2 cup) almonds
2 ounces (1/2 cup) English toffee
Sugar for cookie tops
Mix the flour, cornstarch, salt, and brown sugar in a food processor.
Add the butter and mix until it resembles a fine meal.
Add the almonds and toffee and process until finely ground.
Roll out between 2 sheets of wax paper to 1/4-inch thick, and cut into decorative shapes with cookie cutter or pastry roller.
Pour sugar onto a plate' press cookies in the sugar on one side only.
Bake cookies sugar-side up on baking sheet at 350 degrees F for 18-20 minutes or until slightly browned.
Yields 4 dozen cookies