1 cup all-purpose flour
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 tablespoon cornstarch
1/8 teaspoon salt
8 tablespoon cold margarine, cut into pieces
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
12 whole unblanched almonds or pecan halves
- Combine flour, Equal® for Recipes or Equal® 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.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 120 cal., 1 g pro., 10 g carbo., 8 g fat, 0 mg chol., 112 mg sodium.
Food Exchanges: 1/2 Bread, 1 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.