Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sifted all-purpose flour |
| ¼ teaspoon | Salt |
| ½ cup | Butter or margarine; softened |
| ¾ cup | Light brown sugar; firmly packed |
| 1 pack | (6-oz) butterscotch pieces |
| ¼ cup | Light corn syrup |
| 2 tablespoons | Shortening |
| 1 tablespoon | Water |
| ¼ teaspoon | Salt |
| 2 cups | Coarsely chopped nuts |
COOKIE LAYER
BUTTERSCOTCH TOPPING
Cookie layer: Heat oven to 375 degrees. Grease a 12-½ by 9 by 2-inch pan lightly with unsalted shortening and dust lightly with flour. Sift together flour and salt into a bowl. Cut in butter with pastry blender or two knives. Add sugar and mix well. With a floured spoon press cookie dough evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly.
Butterscotch Topping: Combine all ingredients except nuts in the top of a double boiler. Stir over hot, but not boiling, water until smooth. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remove pan to a wire cake rack. Cool until slightly warm and then cut into approximately 2-inch square bars. Cool completely.
Makes 24 bars.
FROM ANNE COOK,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .