Diabetic Shortbread Wedges

Diabetic Shortbread Wedges


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 pecan halves

Yield: 12 servings

Combine flour, Equal® for Recipes, 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 325F (160C) oven until shortbread is lightly browned 25 to 30 minutes.

Cool on wire rack; cut into wedges while warm.

B-man :wink: