---------- Recipe via Meal-Master (tm) v8.05
       Title: Shortbread Wedges
  Categories: Cookies
       Yield: 12 servings
       1 c  All-purpose flour
   3 1/2 ts Equal measure or
      12 pk Equal
       1 tb Cornstarch
     1/8 ts Salt
       8 tb Margarine, cold, cut in pcs.
     1/2 ts Vanilla
     1/2 ts Almond extract
      12    Unblanched almonds or
            Pecan halves
         Combine flour, Equal, 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 degree oven until shortbread is lightly browned, 25 to 30
   minutes. Cool on wire rack; cut into wedges while warm.
        Nutrition info per wedge:   calories 120; protein 1g; carbohydrates
   10g; fat 8g;   cholesterol 0mg; sodium 112mg. Diabetic exchanges: 1/2
   bread, 1 1/2 fat. 28% calorie reduction from traditional recipe.