Instructions

1. In a large mixing bowl, beat butter until creamy.
2. In a medium bowl combine the flour, sugar and cornstarch.
3. Add flour mixture, cream and vanilla to the butter.
4. Beat until well combined.
5. Wrap dough in plastic wrap and refrigerated for 2 hours.
6. Preheat oven to 350 degrees.
7. Line baking sheets with parchment paper; set aside.
8. On a lightly floured surface, roll dough to 1/4-inch thickness.
9. Using a 2-inch square cookie cutter, cut dough, rerolling scraps until all the dough is used.
10. Place cookies in the freezer for 20 minutes. TIP: Freezing will help your cookies to keep their shape.
11. Bake 14 to 16 minutes or until lightly browned.
12. Let cool on pans 2 minutes.
13. Remove from pan to cool completely on wire racks.
14. Dip half of the cookie in the melted chocolate, and place on baking sheets lined with parchment paper.
15. Sprinkle toffee bits on top of the chocolate.
16. Let stand until chocolate is set about 1 hour.
17. Store in an airtight container.