Shortbread Wedges

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.