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MEXICAN TILE COOKIES

Source of Recipe

Aunt Saunny

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.

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

Topping
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 degrees 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.

Yield: 3 1/2 dozen