Butterscotch Lemon Walnut Bars

Butterscotch Lemon Walnut Bars 2 1/4 cup brown sugar, firmly packed 1 cup butter 2 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon freshly grated orange zest 1 teaspoon orange extract 2 teaspoons vanilla extract 1 cup toasted and chopped walnuts Melt together the sugar and butter until sugar dissolves. Cool. Preheat oven to 350 degrees. Either vegetable oil spray a baking sheet with sides (aka jelly roll pan) or line with parchment paper. Add the eggs to the butter/sugar mixture and beat until well combined. Ass the flour, baking powder, and salt to the egg/butter/sugar and mix well. Stir in the zest, extracts, and walnuts. Spread evenly into the prepared pan. Bake for approximately 20-25 minutes or until the cookie is a pale brown and a slight dent is left when you press the top gently. Remove from oven and cool on a wire rack. Cut while still very warm into your desired size.