3/4 c. firmly packed light brown sugar
1 c. softened butter
1/2 tsp. almond extract
1 c. butterscotch morsels
1 c. slivered almonds
1 tsp. vanilla
1/2 tsp. salt
2 c. flour

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 jelly roll pan. Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly. Bake at 350 degrees until golden brown, about 20 to 25 minutes. Cool on wire rack. Cut into 2-inch squares. Makes 35 bars.