1 cup all-purpose flour
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 tablespoon cornstarch
1/8 teaspoon salt
8 tablespoon cold margarine, cut into pieces
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
12 whole unblanched almonds or pecan halves

Combine flour, Equal® for Recipes or Equal® Spoonful™, 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°F (160°C) oven until shortbread is lightly browned 25 to 30 minutes. Cool on wire rack; cut into wedges while warm.
Makes 12 servings.