Step 1: In a large bowl, cream butter and sugars until light and fluffy.
Step 2: Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Step 3: Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Step 4: Divide dough in half.
Step 5: On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle.
Step 6: Cover and refrigerate for 30 minutes.
Step 7: Bake at 350° for 30-35 minutes or until golden brown.
Step 8: Cool for 10 minutes.
Step 9: Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Step 10: Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once.
Step 11: Remove to wire racks to cool. Store in an airtight container.
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