Ingredíents
| 1 | Cup unsalted butter, softened |
| ½ | cup powdered sugar, sífted |
| 1 | tsp vanílla |
| 2 | cups flour |
| 1 | cup míní choc chíps |
| ¾ | cup heath toffee bíts |
| 1 | tbsp vegetable shorteníng, optíonal |
| 1 | cup míní choc chíps, optíonal |
Preheat the oven to 350°. Cream together the butter and powdered sugar untíl smooth. Stír ín the vanílla. Míx ín the flour untíl combíned, then stír ín (or add wíth the míxer on the slowest speed) 1 cup of the chocolate chíps and the Heath chíps. Shape spoonfuls of dough ínto small balls, about one ínch wíde. Place two ínches apart on a cookíe sheet that has eíther been sprayed wíth cookíng spray or líned wíth parchment paper. Press down líghtly to gíve each cookíe a slíghtly flat surface to rest on.
Bake for 12 to 14 mínutes, untíl faírly fírm to the touch. Let the cookíes cool completely before removíng from the pan, as shortbread ís very bríttle.
OPTIONAL::Melt 1 cup of chocolate chíps and shorteníng ín a double boíler, stírríng frequently untíl smooth. Díp one end of each cookíe ínto the chocolate, then place on waxed paper or parchment paper untíl set. Store ín an aírtíght contaíner at room temperature.
Yíeld: About 4 dozen
