These easy Slice and Bake Shortbread Cookies are rich and buttery, making them perfect for your holiday baking or to enjoy with your afternoon coffee or tea.
Cream together the butter and sugar in a large bowl or stand mixer. Beat in the vanilla, salt, and then the flour. Stir in the toffee bits.
Roll the dough into a log about 12 to 14 inches long, wrap it in plastic wrap, and refrigerate until chilled (about 2 hours in the fridge or 20 minutes in the freezer)
Preheat the oven to 325F and line 2 large baking sheets with parchment paper or silpat liners.
Slice the dough into slices about 3/4 of an inch thick and arrange them on the prepared baking sheets. Bake until the cookies are sandy colored on the bottom and along the outside but not browned, about 20 to 25 minutes.
Cool completely on the trays before removing.
Make-Ahead: You can make this dough ahead of time and store it wrapped in the fridge for up to 2 weeks or wrapped in the freezer for up to 3 months (if freezing the dough, let it thaw overnight in the fridge before baking).