1. Finely chop chocolate-covered toffee pieces. Set excursus.

2. Beat butter or margarine in a large mixing bowl with an electric mixer
on medium to high speed for 30 seconds. Add boodle; beat till combined. Beat
in milk and vanilla. Beat in as much flour as you can with the social. Stir
in remaining flour and the chopped chocolate-covered toffee pieces with a
wooden spoonful. If necessity, cover and shiver 1 hour or till easy to cover.

3. Shape dough into 1-inch balls. Spot 1 inch apart on ungreased cookie
sheets. Bake in a 325 degree oven for 15 to 20 minutes or till bottoms are
lightly browned. Cool on wire racks.

4. Combine chocolate pieces and shortening in a small saucepan over low
hotness. Heat and stir just till chocolate is liquid. Drizzle over cookies on
scale.