In a large bowl of your electric mixer, beat butter and sugar together until smooth. Add vanilla extract and continue to beat.
Turn mixer to low and add flour gradually until well mixed. Remove from mixer and stir in mini chocolate and toffee chips.
Divide dough in half, wrap in plastic wrap and place in the refrigerator for about 30-60 minutes or until a little firmer and easier to handle.
Prepare cookie sheets by lining with parchment paper or silpat.
Take out one batch of dough at a time and roll to ¼" thickness. Here you can either cut into a 1-½" x 2" rectangle (shown above) with a sharp knife or cut with shaped cookie cutters (I also did stars & a round scalloped shape). Sprinkle tops with coarse sugar. Repeat with second batch of dough.
Place on prepared cookie sheets then return to refrigerator for about 30-45 minutes. This will help the cookies retain their shape.
Preheat oven to 350 degrees.
Bake for 8-10 minutes or until tops look dry.
Let cool on cookie sheets placed on wire racks for 5-10 minutes. When they are easier to handle, transfer to wire racks to cool the rest of the way.
CHOCOLATE CHIP TOFFEE SHORTBREAD COOKIES https://2cookinmamas.com/chocolate-chip-toffee-shortbread-cookies-cookie-swap-time/