Tiny Shortbread Cookies with chocolate chunks and toffee bits

This recipe was adapted from the blog, the kitchn, by the blogger FarmgirlFare! It is so easy and fast to make. They are crumbly as there are no eggs or leavening in the recipe. Perfect with a cup of tea or coffee or hot chocolate!

1 cup butter

1/2 cup powdered sugar

1 t. pure vanilla extract

2 cups flour

1/4 t. salt

3/4 cup mini semi sweet or bittersweet chips or chunks (I used bitterswt chunks)

3/4 cup English toffee bits, such as Heath

Preheat the oven to 350 degrees.

In a mixer or with a hand held mixer, beat the butter and powdered sugar until smooth, about one minute. Beat in the vanilla, and then add the flour and salt. Reduce speed to low and add the chocolate and toffee bits.

Use a small scoop (I use the mini scoop that is 1 1/4″ across) Drop on to a baking sheet lined with parchment paper. Bake until the edges are starting to brown, about 12-15 minutes. Cool. Store in an airtight container or freeze.

Makes about 39

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