Toffee Chocolate Chip Shortbread

One. More. Week. 

That is exactly how long there is until my "retirement." Well......7 days, 6 hours, 12 minutes and 35 seconds........but who's counting? ME. I am. Very much. 

Quitting my job is genuinely frightening. As much as I loathe don't like my day job it has this annoying habit of providing a sense of security....and pays bills. 

As excited as I am to be moving on to a new adventure, there are two parts of my personality battling it out in the back of my head. 


Me: OMG, money! I need money! 

Me: You'll be so much happier! 

Me: I'll be broke! Poor! What if I fail and lose it all?! 

Me: But you can sleep in everyday! 

Me: Oooooh....sleeeeeep.....

The side that gets the most sleep always wins...big part of why I don't have kids yet, either. Hmmm. 

I find my retirement nerves are only truly satisfied with Pinterest and baked goods. Probably why I've already made spritz cookies and cinnamon slowflakes already this week! The closer I get to the big day the more I find myself in the kitchen!...and pouting in bed that I still have to wake up! lol. 

The latest batch I made is your basic log, cut and bake shortbread. To jazz it up I through in some mini chocolate chips and toffee chunks. By some I mean a ton.  Some people medicate with pills, some with toffee bits! You don't blog this much without a healthy appreciation for eating your feelings! :) 

I hope you enjoy! 

Toffee & Chocolate Chip Shortbread

1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
2/3 cup mini chocolate chips
2/3 cup toffee pieces

Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.

Cream butter and powdered sugar until fluffy. Stir in vanilla; add flours and mix well. Add chocolate chips and toffee pieces and mix again.

Shape dough into a log, wrap in wax paper and allow to rest in the refrigerator for half an hour.

Remove dough from the refrigerator and cut into 1/8th inch thick slices. Place cookies onto a lined baking sheet. Chill in refrigerator for another half hour.

Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.