Place Butter, Sugar and Salt in a mixing bowl.

Cream together until light and fluffy.

Slowly work in the Flour until a crumbly dough forms.

Add the Toffee Chips and work in with a spatula (it works better than the mixer does)

Place on a large piece of waxed paper.

Press the crumbly dough into a log.

Roll the waxed paper around it and roll on the counter (this seems to work fairly well)

Remove waxed paper and wrap in plastic wrap, then refrigerate for 4 hours.

When you remove the dough from the refrigerator, begin preheating the oven to 325 degrees.

Slice into ¼ inch slices and lay them out on a parchment lined baking sheet.

Bake for 20-25 minutes, just until the bottoms begin to brown but the sides are still pale.

Leave the Shortbreads on the baking sheet for about 5 minutes to give the hot toffee bits a chance to cool a little bit, cause they are gonna be REALLY hot and REALLY sticky.

Move to a wire rack and let cool completely.

Serve with your favorite herbal tea.

Or just eat them one by one....YUM!