Recipe - Butterscotch Brittle

COOKIE LAYER
1 One half cup Sifted allpurpose flour
One fourth teaspoon Salt
One half cup Butter or margarine;
softened
Three fourths cup Light brown sugar; firmly
packed

BUTTERSCOTCH TOPPING
1 pack (6oz) butterscotch pieces
One fourth cup Light corn syrup
2 tablespoon Shortening
1 tablespoon Water
One fourth teaspoon Salt
2 cup Coarsely chopped nuts

Cookie layer: Heat oven to 375 degrees. Grease a 12One half by 9 by 2inch pan
lightly with unsalted shortening and dust lightly with flour. Sift together
flour and salt into a bowl. Cut in butter with pastry blender or two
knives. Add sugar and mix well. With a floured spoon press cookie dough
evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly.

Butterscotch Topping: Combine all ingredients except nuts in the top of a
double boiler. Stir over hot, but not boiling, water until smooth. Stir in
nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an
additional 8 minutes. Remove pan to a wire cake rack. Cool until slightly
warm and then cut into approximately 2inch square bars. Cool completely.
Makes 24 bars.

FROM ANNE COOK,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIESWAP COOKBOOK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.