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

Cream butter and sugar. Beat in vanilla and almond extract. Gradually beat in flour and salt mixture 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 almond slivers over cookie mixture, pressing lightly. Bake at 350 degrees until golden brown (about 20 to 25 minutes). Cool on wire rack. Cut into squares (36 bars).