Total Calories: 853
Heat oven to 375° F. 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.
Or, in a food processor bowl using steel blade, combine powdered sugar, flour, cornstarch and nuts. Butter should be very cold. Cut butter into 1-inch pieces, add to flour mixture. Process, adding extracts through tube, until mixture forms a ball around the blade, about 15 seconds.
Shape dough into 1-inch balls. Place on ungreased baking sheets and flatten with a fork dipped in granulated sugar. Bake for 10 to 12 minutes or until edges are lightly browned. Remove shortbreads to wire racks. Cool and store in an airtight container. Will freeze well up to 3 months.
Packaging Suggestions: Arrange the shortbreads on a sturdy red or green paper plate and cover tightly with plastic wrap or cellophane. Tie with some ribbon or yard and trim with greenery, holly or pine cones. For a Victorian touch, arrange in a cookie tin lined with paper doilies.