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MEXICAN TILE COOKIES




Source of Recipe


Land O'Lakes


List of Ingredients




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



Recipe



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

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

Beat egg white and water in small bowl with wire whisk. 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.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

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