1 c All-purpose flour
3 1/2 ts Equal measure or
12 pk Equal
1 tb Cornstarch
1/8 ts Salt
8 tb Margarine, cold, cut in pcs.
1/2 ts Vanilla
1/2 ts Almond extract
12 Unblanched almonds or
Pecan halves Combine flour, Equal, cornstarch and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs. Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together. Pat dough evenly in bottom of greased 8-inch round cake pan. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough. Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge. Bake in preheated 325 degree oven until shortbread is lightly browned, 25 to 30 minutes. Cool on wire rack; cut into wedges while warm. Nutrition info per wedge: calories 120; protein 1g; carbohydrates 10g; fat 8g; cholesterol 0mg; sodium 112mg. Diabetic exchanges: 1/2
bread, 1 1/2 fat. 28% calorie reduction from traditional recipe. —–