by Buck Bannister

www.sugarpiesfood.com

Ingredients:

1 cup butter (softened)

2/3 cup Confectioner's Sugar

2 cups All-Purpose Flour

2 tsp. finely grated orange peel

1/4 tsp. vanilla extract

1/2-1/3 cup chocolate and toffee bits depending on your preference.

Preheat oven to 325° F. Cream butter and sugar in a large mixing bowl. Beat in orange peel and vanilla. Stir in flour a little at a time, until dough holds together. Fold in toffee bits and distribute evenly. Turn dough out onto lightly floured surface and knead lightly until you form a nice disk. If the dough is too sticky, add a little more flour until it's workable. Using a lightly floured rolling pin, roll out dough to about 1/2 inch thickness. Cut dough with sharp knife into squares or cut into circles using a cookie cutter or wineglass. Place cookies on ungreased cookie sheet (using a silicone mat or parchment paper is a good idea). Sprinkle each cookie with extra toffee and chocolate bits. Bake for 20 to 25 minutes until bottoms are just browned. Remove to a wire rack to cool. Makes about two dozen (depending on size).