Baby Shortbread Bites with Mini Chocolate Chips and Toffee Bits

I haven’t had many shortbread cookies because I tend to think of them as dry and crunchy. But when I saw these at Farm Girl Fare, the pics looked so good that I decided to give them a try. I am SO glad that I did. These little buttery morsels are melt-in-your-mouth delish. I only dipped a few in chocolate because I ran out of time, but they are great without the extra chocolate. (Did I just say that?) I had one with a mug of hot chocolate. Superb!

Baby Shortbread Bites with Mini Chocolate Chips and Toffee Bits

1 c. unsalted butter, softened
1/2 c. powdered sugar, sifted
1 t. vanilla
2 c. flour
2 c. mini semi-sweet chocolate chips, divided
3/4 c. mini Heath chips
1 T. vegetable shortening

Preheat the oven to 350°. Cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in (or add with the mixer on the slowest speed) 1 cup of the chocolate chips and the Heath chips. Shape spoonfuls of dough into small balls, about one inch wide. Place two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface to rest on.

Bake for 12 to 14 minutes, until fairly firm to the touch. Let the cookies cool completely before removing from the pan, as shortbread is very brittle. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place on waxed paper or parchment paper until set. Store in an airtight container at room temperature.

Yield: About 4 dozen