English toffee makes everything a little sweeter, and when combined with shortbread it's absolutely heavenly.
1 C. all-purpose flour 3 Tbs. cornstarch 1/4 tsp. salt 1/3 C. light brown sugar 1/2 C. cold butter 1/2 C. shopped almonds 1/2 C. English toffee pieces
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 waxed paper to 1/4" thick and cut into decorative shapes with cookie cutters. Sprinkle granulated sugar on the top of the cookies. Press it in very lightly with fingers or the bottom of a glass. Bake on ungreased baking sheet 350 degrees for 18-20 minutes or just browned lightly. Yield: 4 dozen cookies