How To make Bainbridge Butterscotch Shortbread

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. -----