1 c. softened butter or reg. butter
1/2 c. firmly packed lightly brown sugar
1 tsp. vanilla extract
1 tsp. caramel flavor
1/2 tsp. almond extract
1/4 tsp. salt
2 c. all-purpose flour
1 c. butterscotch chips
1 c. slivered blanched almonds

Cream butter and sugar. Beat in vanilla extract, caramel flavor, almond extract 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 with chips and nuts; press lightly. Bake at 350 degrees until golden brown, about 20 to 25 minutes. Cool on wire rack in pan. While still slightly warm, cut into 2 inch squares. Makes 35 cookies.