These cookies are crumbly with a nutty crunch and a hint of buttery toffee. Perfect to serve with tea.

• 1 cup flour
• 3 tablespoons cornstarch
• 1/4 tsp salt
• 1/3 cup brown sugar
• 1/2 cup unsalted butter
• 2 ounces (1/2 c.) almonds
• 2 ounces (1/2 c.) 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 waxed paper to 1/4" 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 for 18-20 minutes or until slightly browned. Makes 4 dozen cookies. Cool thoroughly before packaging.

Package English toffee shortbread in cellophane bags or small boxes.