Instructions: 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.

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