Heat oven to 325°F. In large bowl, beat powdered sugar and butter until light and fluffy.
Lightly spoon flour into measuring cup; level off. Stir in flour and toffee baking bits; mix well. Divide dough into 4 parts; shape each into ball.
On ungreased cookie sheets, press or roll each ball of dough into a 5 1/2-inch circle. With knife, cut each circle into 8 wedges; do not separate. Prick each wedge several times with fork.
Bake at 325°F. for 10 to 15 minutes or until edges are light golden brown.Cool 5 minutes. Cut into wedges; remove from cookie sheets. Place on wire racks. Cool completely.
In small saucepan, combine chocolate chips and whipping cream. Heat over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in small resealable plastic bag. With scissors, cut small hole in corner of bag. Pipe glaze over cookies. Allow glaze to set before storing.