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1
In large bowl, beat butter on medium to high speed for 30 seconds.
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2
Add brown sugar, baking powder, and salt.
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3
Beat until combined, scraping sides of bowl occasionally.
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4
Beat in egg and vanilla until combined.
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5
Beat in as much of the flour as you can with the mixer.
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6
Stir in any remaining flour and the butterscotch pieces.
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7
Divide dough in half.
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8
Shape each half into a 9 inch long log; flatten so logs are about 2 1/2 inches wide.
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9
Wrap logs in plastic wrap or waxed paper.
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10
Chill for 2 hours or until firm.
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11
Preheat oven to 350F Using a sharp knife, cut logs crosswise into 1/4 inch slices.
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12
Place slices 1 inch apart on un-greased cookie sheet.
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13
Bake in preheated oven for 8 10 minutes or until edges are lightly browned.
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14
Transfer to wire rack and cool.
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15
Meanwhile, spread almonds in a single layer in a shallow baking pan.
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16
Toast in the 350F oven for 5 10 minutes or until light golden brown, stirring occasionally.
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17
Remove from oven and cool.
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18
In a small saucepan, combine chocolate pieces and shortening.
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19
Cook and stir over low heat until melted.
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20
Dip ends of cookies into melted chocolate.
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21
Place cookies on waxed paper.
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22
Sprinkle almonds on chocolate.
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23
Let stand for 30 minutes or until chocolate is set.
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24
To Store: Place cookies in layers separated by waxed paper in an airtight container.
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25
Store at room temp for up to 3 days.
