Title: Bainbridge Butterscotch Shortbread
Categories: Cookies
Yield: 36 servings

1 c Unsalted butter
1/2 c Dark brown sugar
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Finely chopped walnuts or
-pecans

Recipe by: Katherine Hall Page, 1994
Sift the flour, salt, and baking powder together and set aside. Cream
the butter until soft and gradually add the sugar. Add the flour mixture a
little at a time and mix well. Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator while
rolling out the other to approximately 1/4″ thickness. (The dough gets
soft quickly.) Sprinkle the dough with the nuts and gently press them in
with the rolling pin. Cut into 1-1/2″ squares.
Pix uses a paper pattern as she is hopeless at estimating things like
this, unlike Faith. Prick with a fork and place the squares on an
ungreased cookie sheet. Repeat with the rest of the dough.
Bake until golden brown, approximately 15 minutes in a preheated 350F
oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.

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