Diabetic Shortbread Wedges - cooking recipe

Ingredients

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

Preparation

Combine flour, Equal(R) for Recipes or Equal(R) Spoonful?
,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*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
Cool on wire rack; cut into wedges while warm.