Bainbridge Butterscotch Shortbread Recipe

• 1 c. Unsalted butter
• 1/2 c. Dark brown sugar
• 2 c. Flour
• 1/2 tsp Baking pwdr
• 1/4 tsp Salt
• 1 c. Finely minced walnuts or possibly pecans

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

butter, brown sugar, flour, baking pwdr, salt, walnuts

Taken from cookeatshare.com/recipes/bainbridge-butterscotch-shortbread-73702 (may not work)