Preheat oven to 350

Cream butter, sugars, and vanilla

Add flour, cinnamon and salt

Mix thoroughly

Add toffee and pecans

Mix completely

If you choose to scoop the cookies there is no need to chill the dough

If you want them to look like traditional shortbread cookies and half dip them in chocolate, you should roll dough into a log, wrap tightly with plastic wrap and refrigerate for at least 30 minutes

The dough then can be sliced into rounds

Place dough— however you have prepared it— onto parchment lined baking sheets

Bake 12-15 minutes

Once completely cooled, if you want to dip in chocolate, melt 1 cup chocolate chips in small sauce pan

Half dip each cookie and place on parchment lined, cold baking sheets

Sprinkle with more chopped pecans or toffee pieces