ALMOND-BUTTERSCOTCH SHORTBREAD COOKIES

(Submitted by Gloria)

MAKES TWO 8-INCH ROUND SHORTBREADS

INGREDIENTS

1 cup butter, softened (do not use margarine)

1 cup confectioner's sugar

2 teaspoons vanilla extract

2 teaspoons almond extract

2 cups flour

1/2 teaspoon salt

3/4 cups butterscotch chips

Preheat oven to 300° F. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla and almond extract. Add flour and salt. Stir in chips. Divide mixture in half. Press each half into an ungreased 8-inch round cake pan. Bake for about 35-40 minutes or until edges are slightly brown. Score the shortbread with a sharp knife, taking care not to cut completely through shortbread. Makes 8 wedges per pan. Let pans stand on wire racks 10 minutes. Invert shortbread onto wire racks; cool completely. Break into wedges.

Other recipes submitted by Gloria:

Jennie's Corn Fritters
Spicy Oven Croutons
Banana Cream Scones
My Onion Soup

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