Chocolate Chip And Toffee Shortbread Cookies

Preheat the oven to 350 degrees.
In an electric mixer, 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 10 to 13 minutes, until fairly firm to the touch. (Note: Ours took about 15 minutes because we made our balls a bit bigger than we planned. They will just be beginning to get the tiniest bit brown.) 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 (you can speed them up in the refrigerator if necessary). Store in an airtight container at room temperature.