---------- Recipe via Meal-Master (tm) v8.05
  
       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
  
   Recipe by: Katherine Hall Page, 1994
     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.
  
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