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Toffee and Chocolate Shortbread Cups

Nothing says "Christmas" to me like shortbread cookies -- this is an easy variation your family will love -- so easy to make - great as a gift too!

Shortbread:

1 cup butter
1 tsp vanilla
3/4 cup confectioners sugar
2 cups flour

Filling:

3/4 cup toffee bits (I used Heath)
3/4 cup chocolate chips

Preheat oven to 325°F.

Combine shortbread ingredients into well blended and it forms a soft dough. Press 2 tsp into the bottom and up the side of each mini-muffin tin compartment.

Mix together the filling ingredients and place 1 tsp into the center well of each shortbread cup.

Refrigerate the unbaked cookie cups for 30 minutes.

When they have been chilled, remove the tray and place in the pre-heated oven and bake for 20-25 minutes until the edges of the shortbread are a very light golden brown.

Allow to cool in the muffin tin tray, and then gently remove the cookie cups. Store in an airtight container.

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