1-Combine 1 cup of cold diced salted butter and 2/3 cup powdered sugar in a mixer bowl. Beat until smooth and creamy, scraping the sides as needed to ensure even mixing.

2-Add 1 1/2 teaspoons vanilla extract and 1/4 teaspoon salt. Mix on low speed while gradually adding the 2 cups of all-purpose flour until a dough forms, taking care not to overmix.

3-Stir in the 3/4 cup toffee bits and 1/2 cup finely chopped pecans to distribute them evenly through the dough for that signature flavor.

4-Divide the dough in half. Shape each half into a firm log about 6 1/2 inches long and 1 1/2 to 1 3/4 inches in diameter, compressing tightly to remove any air pockets.

5-Wrap the logs tightly in plastic wrap and refrigerate for 1 hour to make slicing easier and improve the cookie’s texture.

6-Preheat your oven to 350°F. Slice each chilled dough log into 14 to 15 slices, each just under 1/2-inch thick.

7-Arrange the slices on parchment-lined baking sheets, ensuring they are spaced for even baking.

8-Bake for 12 to 16 minutes, until the edges are just turning golden. Let the cookies cool completely on a wire rack before handling.