Diabetic Shortbread Wedges

• cup all-purpose flour↗1
• teaspoons Equal sugar substitute↗3 1⁄2
• tablespoon cornstarch↗1
• teaspoon salt↗1⁄8
• tablespoons cold margarine, cut into pieces8
• teaspoon vanilla↗1⁄2
• teaspoon almond extract↗1⁄2
• whole unblanched almonds or 12 whole pecan halves↗12

Step-by-step instructions

1. 1

   Combine flour, Equal® for Recipes or Equal® Spoonful?

2. 2

   ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.

3. 3

   Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.

4. 4

   Pat dough evenly in bottom of greased 8-inch round cake pan.

5. 5

   Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.

6. 6

   Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.

7. 7

   Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.

8. 8

   Cool on wire rack; cut into wedges while warm.