Toffee Pecan Icebox Cookies

In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.

Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.

Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.