Mix sugar and margarine well. Place dough on top of plastic wrap and form into a log about 25 inches in diameter.
Mix until well blended.
Butterscotch shortbread cookies. Press mixture into bottom of. Add flour and chips. 1 cup butter softened.
12 cup toffee bits. Grease bottom of glass dip in sugar and flatten cookies. In large bowl cream butter until light.
12 cup butterscotch chips chopped into smaller pieces. Arrange slices 2 inches apart on prepared baking sheet and bake until lightly browned on edges 10-12 minutes. In a bowl combine flour 3 tablespoons brown sugar and baking powder.
Wrap and chill until firm 1 to 2 hours. Unwrap dough and cut into 14-inch slices. In a medium bowl whisk together the flour powdered sugar and salt.
Use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs. Preheat oven to 350 degrees. 1 teaspoon vanilla extract.
Sift together and set aside. Roll into 1-12 balls and place 2 inches apart on baking pan.