Sorry you had that experience Sandy – but this recipe only calls for 1/2 cup for cornstarch. So if you added more (sounds like more than even 1 cup) they wouldn’t turn out.

I made these and was a tad bit disappointed. I only had regular toffee bits and not chocolate ones. After tasting, they really need chocolate toffee bits to give them added flavour. The dough is basically like Mexican Wedding Cookies (or Melt-A-Ways), soft and melts in your mouth but with a little toffee crunch. I let then sit in the fridge about an hour and a half and still were delicate to cut, so next time I would lessen the cornstarch to one cup only. If I can’t get chocolate toffee bits I think I will add mini chocolate chips.

So sorry that happened! Were they overbaked? Unfortunately every oven heats differently.

I would freeze them if you aren’t planning on making for days. This is what the post says:
“Can I Freeze Toffee Icebox Cookies?
Yes! In fact, you can freeze these cookies before you bake them (freeze the dough) or after you have baked the cookies. To freeze the dough, simply wrap the dough in a couple more layers of plastic wrap. It will last in the freezer for up to 3 months. When ready to bake, simply let the dough thaw a bit in the refrigerator before cutting.
If you want to freeze the baked cookies, let them cool completely. Then, freeze the baked cookies in a freezer-safe container. Be sure to label and date. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying.”

Hi Diane! Yes, you are correct. There is no egg in the recipe! 🙂 I based this Toffee recipe on an old Butterscotch Shortbread Cookie recipe from a church cookbook and there is no egg.