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Fifty
Medium
Published 2009
To make these cookies, you will first make caramel and then cook the caramel with butter to make butterscotch. Stir sliced almonds into the butterscotch and spread the mixture over a prebaked sheet of pastry. When the butterscotch mixture hardens, cut the sheet of pastry into squares.
Roll out the dough into a sheet just large enough to fit in the sheet pan. Place the dough on the sheet pan and dock it (poke the dough with a fork). Cover the dough with another sheet of parchment paper and nest
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