Butterscotch Shortbread

Directions

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 ¼ inch thickness.

(The dough gets soft quickly.)

Sprinkle the dough with the nuts and gently press them in with the rolling pin.

Cut into 1½ inch squares.

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 350℉ (180℃) F oven.