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Shortbread Wedges

Source of Recipe

Ingrida - Diabetic Recipe Swap
Exchanges
Makes 12 servings

1 c. all-purpose flour
1/2 c. Splenda granular
1 T. cornstarch
1/8 tsp. salt
8 T. cold margarine,cut into pieces
1/2 tsp. vanilla
1/2 tsp. almond extract
12 whole unblanched almonds or pecan halves

Combine flour, Splenda, 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"round cake pan. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough. Pierce each wedge 2-3x with tines of fork; press almond into each wedge.

Bake in preheated 325oF oven until shortbread is lightly browned 25-30 min. Cool on wire rack; cut into wedges while warm.

One serving equals: 120 calories...1 gm protein...10 gm carbohydrate... 8 gm fat...0 mg cholesterol...112 mg sodium ++++ Exchanges: 1/2 Bread, 1-1/2 Fat