ALMOND BUTTERSCOTCH BARS|
1 c. softened butter
3/4 c. firmly packed light
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
2 c. flour
1 c. butterscotch morsels
1 c. Blue Diamond blanched
Cream butter and sugar. Beat in vanilla and almond
extracts and salt. Gradually beat in flour until well blended.
Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1-inch
jellyroll pan. Sprinkle butterscotch morsels and almonds over
cookie mixture; press lightly. Bake at 350 degrees until golden
brown, about 20 to 25 minutes. Cool on wire rack. Cut into
2-inch squares. Makes 35 bars.
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