Ingredients:
1 cup butter, softened
2 1/3 cups all-purpose flour
1 cup packed brown sugar
3/4 cup butterscotch chips, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semisweet chocolate pieces
1 eggs
2 tablespoons shortening
1 teaspoon vanilla
Directions:
In large bowl, beat butter on medium to high speed for 30 seconds.
Add brown sugar, baking powder, and salt.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour and the butterscotch pieces.
Divide dough in half.
Shape each half into a 9 inch long log; flatten so logs are about 2 1/2 inches wide.
Wrap logs in plastic wrap or waxed paper.
Chill for 2 hours or until firm.
Preheat oven to 350 F Using a sharp knife, cut logs crosswise into 1/4 inch slices.
Place slices 1 inch apart on un-greased cookie sheet.
Bake in preheated oven for 8 – 10 minutes or until edges are lightly browned.
Transfer to wire rack and cool.
Meanwhile, spread almonds in a single layer in a shallow baking pan.
Toast in the 350F oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
Remove from oven and cool.
In a small saucepan, combine chocolate pieces and shortening.
Cook and stir over low heat until melted.
Dip ends of cookies into melted chocolate.
Place cookies on waxed paper.
Sprinkle almonds on chocolate.
Let stand for 30 minutes or until chocolate is set.
To Store: Place cookies in layers separated by waxed paper in an airtight container.
Store at room temp for up to 3 days.
Servings: 54
Time preparation: 50 min.
Time total: 58 min.