Cream butter and sugar together. Add in the egg and extract and mix until well combined.

Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.

Fold in Heath toffee bits.

Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet. Bake for 8 minutes or until lightly browned.