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 hrs 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 Sugar 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.