Makes: 2 dozen
Prep: 15 minutes  
Chill: 1 hour
Bake: 12-14 minutes per batch

¾	cup butter, softened
¼	cup granulated sugar
¼	cup packed light brown sugar
2	teaspoons vanilla extract
1½	cups all-purpose flour
¼	cup cornstarch
¼	teaspoon salt
1	cup mini semisweet chocolate chips (can substitute full size chips if they are chopped small)
1	cup Heath Toffee Bits (without chocolate)

1. Beat together butter, sugars and vanilla in large bowl until smooth, about 1 minute. 
2. Whisk together flour, cornstarch and salt in another bowl.  Add flour mixture to wet mixture and beat on low until combined.  Stir in chocolate chips and toffee bits until evenly distributed.  Divide dough in half, wrap in plastic wrap, and refrigerate until firm; at least 1 hour or up to 3 days.
3. Preheat oven to 350°F. Line baking sheets with parchment paper.
4. Roll one dough half on a lightly floured surface to ¼” thickness.  Using a 3” star cookie cutter cut out cookies, gathering and rolling dough as necessary.  Place cookies 1” apart on prepared baking sheet.
5. Bake 12 to 14 minutes or until edges are golden brown, switching and rotating sheet halfway through. Cool for 10 minutes, then transfer to wire rack to cool completely.

Orange Almond Cranberry Shortbread Stars Variation: Omit chocolate chips and toffee bits.  Add 1 cup chopped dried cranberries, 1 cup chopped roasted almonds and 2 tablespoon orange zest.

Per Serving (2 cookies): 412 cal., 25 g fat (15 g sat. fat), 37 mg chol., 149 mg sodium, 4 mg pot., 46 g carb., 29 g sugar, 2 g fiber, 3 g pro.