Shortbread Wedges
Yield
12 wedgesPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 3 ½ | teaspoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 8 | tablespoons |
margarine
cold, cut in pieces |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 12 | each |
almonds
or pecan halves, unblanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 18 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 1.2E+2 | ml |
margarine
cold, cut in pieces |
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 12 | each |
almonds
or pecan halves, unblanched |
*
|
Directions
Combine flour, sugar, 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℉ (160℃) oven until shortbread is lightly browned, 25 to 30 minutes.
Cool on wire rack; cut into wedges while warm.
