Butterscotch Tea Cookies

• 1/2 c. butter, softened
• 1 c. firmly packed brown sugar
• 1 egg
• 1 Tbsp. instant tea concentrate
• 1 tsp. vanilla
• 1 c. rolled oats
• 2/3 c. shredded coconut
• 1/2 c. chopped nuts
• 1 c. unsifted all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• blanched almonds (optional)

1. Cream butter and sugar together.
2. Beat in egg, tea and vanilla.
3. Add oats, coconut and chopped nuts.
4. Mix together flour, baking soda and salt; add to batter.
5. Chill for an hour or more. With lightly floured hands, shape into 1-inch balls and place on baking sheet, 2-inches apart.
6. Flatten with floured fork and place almond in center.
7. Bake 8 to 10 minutes at 350u0b0.
8. Remove from baking sheet while warm.

butter, brown sugar, egg, concentrate, vanilla, rolled oats, shredded coconut, nuts, flour, salt, baking soda, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398032 (may not work)