Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, and salt.
In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the chopped pecans and toffee bits.
Roll the dough into 1 1/2 inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Using a fork, press down lightly on each dough ball to flatten it slightly.
Bake for 20-25 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!
These cookies are best stored in an airtight container and will keep fresh for up to 3 days. You can also freeze the dough balls for up to 3 months, and then bake them as needed.
