In a large bowl beat butter and vanilla together until creamy
In a separate bowl combine the icing sugar, flour, corn starch, baking powder and salt. Then gradually stir into butter batter. Add Skor bits and mix till evenly distributed. Cover with plastic wrap and chill in the fridge for 10-15 minutes.
Line baking sheet with parchment paper. Roll level tablespoons full of batter into balls and place on the baking sheet. Bake for 12-15 minutes or until starting to just turn slightly golden. Let cool on pan for 5 minutes so they won't break apart and then transfer to a cooling rack.
Store in an airtight container for up to 5 days or freeze for up to 3 months.