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