In a medium bowl whisk flour, baking soda and salt.

In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes

Add egg, egg yolk and vanilla and beat in

Stir in flour mixture just into blended, don't over mix.

Mix in chocolate toffee/almond nugget halfs

Place decorative sugar on a.plate

Roll cookie dough into 1 1/2 inch balls,place each ball in sugar

Roll in sugar to lightly coat all over

Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly

Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies. Let cool in pan 5 minutes before transfering to wire rack to cool completely

These cookies freeze great so can be made ahead and be ready when you red them!