Instructions: Preheat oven to 325 F.

In a medium-sized bowl, cream the butter. Add the sugar and beat together until fluffy. Beat in both extracts. In a small bowl, sift together the flour, cornstarch, and salt. With a pastry blender, work the flour mixture into the creamed mixture until crumbly.

Gather the dough lightly together in a ball and place in an ungreased 10-inch tart pan with removable rim. With fingers, press the dough into a layer of uniform thickness. (The dough should be well pressed.)

With a thin knife, draw the dough slightly away from the edges and press the tines of a fork into the dough to decorate. Bake in the center of the oven for 40 minutes, or until the shortbread is a pale golden color and feels firm when touched lightly. (Do not let the shortbread turn brown.)

Let cool slightly. Cut into small wedges and serve warm.

Makes 16 wedges.

YIELD: VARIABLE SERVINGS

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