Okay -- I had some doubts about the espresso powder... you could definately taste it in the raw dough, but, miraculously, once baked, it only served to enhance the butterscotchy-ness. I baked a dozen with the 'fresh' dough, then another 5 hours later and the remainder the next day. The 'rested' doughs baked up darker, richer, more flavorful, but the 'fresh' dough was fantastic, too. I didn't have the vanilla butternut, so just went ahead with your Vanilla Crush and used macademias. Am heading out for a pound of pecans in the morning. Actually, the supermarket is open 24 hours....

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