Source: Blue Diamond Almonds

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.