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