Tart Shells:
2 cups flour
1/2 cup cornstarch
1/2 cup icing sugar
1/4 tsp. salt
1 cup butter
1 tsp. vanilla
Form into balls and press into tart tins. Bake until golden brown.
Filling:
6 toffee bars
1/2 cup canned milk
Melt together and spoon into shells.
Freeze on cookie sheet and then layer with wax paper.
Store a piece of white chalk
with your silver and
you won't have to polish as
often