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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 on 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.

Makes 4 dozen cookies.

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