Almond Butterscotch Bars
   1 cup softened butter
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched slivered almonds

   Cream butter and sugar. Beat in vanilla and almond extracts and salt. 
Gradually beat in flour until well-blended. Press mixture evenly into 
ungreased 10 1/2 x 15 1/2 x 1-inch jellyroll pan. Sprinkle butterscotch 
morsels and almonds over cookie mixture; press lightly. Bake at 350 degrees 
F until golden brown, about 20 to 25 minutes.
   Cool on wire rack.
   Cut into 2-inch squares.
   Makes 35 bars.






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