Slice-and-Bake Browned Butter-Toffee Cookies

In 2-quart saucepan, heat butter over medium heat 7 to 10 minutes, stirring frequently, until light golden brown. Watch carefully because butter can brown and then burn quickly. Remove from heat. Pour into large bowl. Refrigerate 1 hour 30 minutes to 2 hours or until solid.

In small bowl, mix flour, baking powder, baking soda and salt; set aside.

Remove bowl from refrigerator. Scrape side of bowl. Beat in brown and granulated sugars with electric mixer on medium speed 2 to 3 minutes or until fluffy. Beat in egg and vanilla. On low speed, add flour mixture; beat until well blended (dough will be crumbly). Stir in toffee bits. Gather dough into ball.

Divide dough in half; shape each half into a roll, 8 inches long and 1 3/4 inches in diameter. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.

Heat oven to 375°F. Unwrap 1 of the dough logs; using a sharp knife, cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.

Bake 5 to 7 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.