Salted Toffee Shortbread Cookies

• 1 c butter (8 ounces), at room temperature
• 1 c dark brown sugar, packed
• 1 tsp Diamond kosher salt
• 2 teaspoons vanilla
• 2 1/4 c flour
• 8 oz (about 1 3/4 c) Heath English Toffee Bits (either with or without a chocolate coating)
• Flaky salt for topping

In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, salt, and vanilla together on medium-high speed until completely smooth and creamy.

Add the flour and beat on low speed until just combined. Add the Toffee Bits, turn the mixer up to medium-high speed and beat just until the Bits have been incorporated.

With lightly floured hands, divide the dough in two. Roll and roughly shape each piece of dough into an 8-inch log. Wrap each piece with plastic wrap (like a Tootsie Roll) and roll again back and forth again to form a smooth and tight roll. Refrigerate for several hours – or even overnight.

Preheat oven to 350°F . Line two large baking sheets with parchment paper or silicone baking mats.

Remove logs from the refrigerator. Slice each log into 1/2″ thick cookies and place cookies on baking sheets about 2″ apart. Sprinkle each cookie with a teeny pinch of flaky salt. Bake the cookies for 15–17 minutes, or until set and lightly browned around the edges. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.

Cover and store cookies at room temperature for 4-5 days – or freeze.