A crisp almond cookie which is attractively cut into shapes to resemble tiles.
| 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 |
| 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 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. .
TIP: When cutting out these cookies, use a pastry cutter to give them that extra special touch.
TIP: Use a clean clay flower pot lined with colorful tissue paper as the perfect way to give these cookies.
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