Toffee Almond Cookies

• 12 cup all-purpose flour
• 34 cup butter, softened
• 12 cup brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 12 teaspoon salt, divided
• 1 12 cups butterscotch chips
• 14 cup light corn syrup
• 2 tablespoons shortening
• 1 tablespoon water
• 12 cup slivered almonds, toasted

1. In a large mixing bowl, cream butter and brown sugar.
2. Beat in egg yolk, vanilla and 1/4 teaspoon salt.
3. Stir in flour.
4. Spread evenly into a greased 13 inch x 9 inch x 2 inch baking pan.
5. Bake at 350F for 18-20 minutes or until lightly browned.
6. Cool slightly.
7. Meanwhile, in a microwave safe bowl, combine butterscotch chips, corn syrup, shortening, water and remaining salt.
8. Cover and microwave at 50% power until chips are melted, stirring every 30 seconds.
9. Spread over crust.
10. Sprinkle with almonds - lightly pressing into mixture.
11. Refrigerate until set before cutting.
12. Yields about 4 dozen.

flour, butter, brown sugar, egg yolk, vanilla, salt, butterscotch chips, light corn syrup, shortening, water, slivered almonds

Taken from www.food.com/recipe/toffee-almond-cookies-268341 (may not work)