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Butterscotch Shortbread




Source of Recipe


Internet


List of Ingredients




1 Cup Unsalted butter
1/2 Cup Dark brown sugar
2 Cups Flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Salt
1 Cup Finely chopped walnuts or-pecans


Recipe



Sift the flour, salt, and baking powder together and set aside. Cream the butter until soft and gradually add the sugar. Add the flour mixture a little at a time and mix well. Refrigerate for one hour. Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4 thickness. (The dough gets soft quickly.) Sprinkle the dough with the nuts and gently press them in with the rolling pin. Cut into 1-1/2 squares. Pix uses a paper pattern as she is hopeless at estimating things like this, unlike Faith. Prick with a fork and place the squares on an ungreased cookie sheet. Repeat with the rest of the dough. Bake until golden brown, approximately 15 minutes in a preheated 350F oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.