If you like shortbread, you’ll like these cookies.  This must be the first time I’ve made shortbread for my family because they weren’t too crazy about these cookies.  I think they bit into the cookies expecting regular cookie texture and instead got shortbread which threw them off.  The cookies  have a good flavor with a shortbread texture and are quick and easy to make.  I doubled the recipe and it still didn’t make a lot so if you want more than a few dozen, triple or quadruple the recipe.  This recipe came from “All You” magazine.

8 tablespoons (1 stick) butter, room temperature

1/4 cup powdered sugar

1 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup toffee bits or chopped up Heath or Skor bars

1/2 cup pecans or walnuts if desired

1  Preheat oven to 350.  Cream together butter, sugar and vanilla until smooth.  Stir in flour and salt just until dough forms.  Fold in chips and toffee and nuts if including.

2  Roll dough into 1″ balls or use a small scoop to form balls.  Place on cookie sheets 1″ apart pressing down lightly on each one with a moistened palm.

3  Bake until cookies are firm and just golden around the edges, 12 – 14 minutes.  Let sit in cooling rack for 5 minutes then remove to trays to cool completely.  Store tightly covered.