8ouncesEnglish toffee bits (Heath Bits O' Brickle)
1cuptoasted macadamia nuts, chopped
6ouncesmilk chocolate morsels, melted, for topping
In the bowl of a stand mixer fitted with the paddle attachment (a hand-held mixture works fine also) cream the butter and sugar together, about 2 minutes. Add in the milk and vanilla and blend to combine.
Combine the flour, baking powder, and salt in a bowl. Add to the butter and sugar mixture. Mix to incorporate. Stir in the toffee bits.
Form the dough into two logs, about 1 1/2 - 2 inches in diameter. Roll the logs in the chopped macadamia nuts. Wrap and chill in the refrigerator for 8 hours or overnight.
Preheat oven to 375 degrees. Slice the dough into 1/4 inch slices. Place on parchment-lined baking sheets. Bake 9-10 minutes until lightly brown around the edges. Cool.
Using a piping bag or spoon, drizzle the melted chocolate over the cookies. Alternatively, dip half of the cookie in the melted chocolate. Let set before storing in an airtight container.