Title: Bainbridge butterscotch shortbread
 Categories: Cookies
      Yield: 36 Servings
 
      1 c  Unsalted butter
    1/2 c  Dark brown sugar
      2 c  Flour
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Finely chopped walnuts or
           -pecans
 
  Sift the flour, salt, and baking powder together and set aside. Cream
  the butter until soft and gradually add the sugar. Add the flour
  mixture a little at a time and mix well. Refrigerate for one hour.
  Divide the dough in half and keep one portion in the refrigerator
  while rolling out the other to approximately 1/4" thickness. (The
  dough gets soft quickly.) Sprinkle the dough with the nuts and gently
  press them in with the rolling pin. Cut into 1-1/2" squares.   Pix
  uses a paper pattern as she is hopeless at estimating things like
  this, unlike Faith. Prick with a fork and place the squares on an
  ungreased cookie sheet. Repeat with the rest of the dough. Bake until
  golden brown, approximately 15 minutes in a preheated 350F oven.
  Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.