3/4 c. real butter
1/2 c. powdered sugar
1 c. all-purpose flour
1/2 c. cornstarch
1 tsp. almond extract
1/2 tsp. vanilla extract
1/2 c. finely chopped blanched almonds
Granulated sugar

Heat oven to 375 degrees. In a small mixer bowl cream softened butter and powdered sugar until light and fluffy. Add flour, cornstarch, extracts and nuts. On low speed, mix until blended well, scraping bowl.

Shape into 1 inch balls. Place on ungreased baking sheets and flatten with a fork dipped in granulated sugar. Bake for 10-12 minutes or until edges are lightly browned. Remove shortbreads to wire racks. Cool and store in airtight container.