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    Mexican Tile Cookies Mexican Tile Cookies

    A crisp almond cookie which is attractively cut to resemble tiles. Use a clean clay flower pot lined with colorful tissue wrapping paper as the perfect way to give these cookies.

    Prep: 30 min - Chill: 1 hr - Bake: 10 min

    Cookie Ingredients:

    1 cup LAND O LAKES® Butter, softened
    2/3 cup sugar
    1 egg
    1 1/2 teaspoons almond extract
    1/2 teaspoon salt
    2 1/2 cups all-purpose flour

    Topping Ingredients:

    1 egg white
    1 teaspoon water
    1 (4-ounce) package whole blanched almonds

    Combine butter, 2/3 cup sugar, egg, almond extract and salt in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough into 2 equal portions; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

    Heat oven to 350°F. Roll out dough on well-floured surface, one portion at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut into diamond shapes using pastry cutter, if desired. Place 1/2 inch apart on ungreased cookie sheets.

    Beat egg white and water in small bowl until mixed. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake for 10 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

    TIP: When cutting out these cookies, use a pastry cutter to give them that extra special touch.

    Makes 3 1/2 dozen cookies

    Nutritional Info Per 1 Cookie: Calories: 100, Protein: 2 g, Carbohydrate: 9 g, Fat: 6 g, Cholesterol: 15 mg, Sodium: 75 mg, Fiber: 0 g

    This recipe created by Land O'Lakes.

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