Preheat oven to 350 degrees F. Liberally grease a 9 or 10" tart pan with a removable bottom and place it on a baking sheet. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until creamy, about 2 minutes. Add in the extracts and the flour until a soft dough forms. Stir in the chopped pecans and toffee bits by hand until incorporated.

Spread the cookie dough into the tart pan in an even layer and bake for approx. 35-40 minutes, tenting the top if it cooks too quickly, or until the cookie appears done. Cool in the pan completely before popping out and cutting into wedges. Serve with caramel sauce and ice cream if desired.