Toffee Chocolate Chip Shortbread

Ingredients:

1 stick butter, at room temperature
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup all purpose flour
¼ teaspoon salt
½ cup mini chocolate chips
½ cup toffee bits

Directions:

1.  Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
2. Using an electric mixer on medium-high speed, cream together butter, sugar and vanilla until smooth.
3. Stir in flour and salt just until a dough forms.  Fold in chocolate chips and toffee bits.
4. Using your hands, roll dough into 1-inch balls.  You may need to coat your hands with flour if the dough gets sticky. 
5. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one.
6. Bake until cookies are firm and just golden around edges, 12 to 14 minutes.
7. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. 
8. Repeat with remaining dough.  Store cookies in an airtight container at room temperature for up to 3 days.