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

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. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter, or roll into balls and flatten with bottom of a glass.  Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Remove to wire racks.