1-Cream butter and sugar: In a large bowl, beat 1 cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes. This builds the base.

2-Add egg and vanilla: Mix in 1 room temperature egg and 1 teaspoon vanilla extract until smooth.

3-Incorporate flour: Stir in 2½ cups all-purpose flour (spooned and leveled) until just combined. Add water 1 teaspoon at a time if too dry.

4-Fold in toffee: Gently mix in 1 cup toffee bits so every bite has crunch.

5-Shape and chill: Divide dough in half. Roll each into a 6-inch long, 1.5-inch diameter log. Wrap in plastic and refrigerate 1 to 2 hours until firm.

6-Preheat and slice: Heat oven to 375°F (190°C). Slice logs into ¼-inch rounds. Place 2 inches apart on parchment-lined sheets.

7-Bake: Cook 8 minutes or until lightly browned. Adjust to 7 minutes for softer centers.

8-Cool: Let sit on sheet 5 minutes, then transfer to rack.