Crisp Almond Cookies Recipe

Mexican Tile Cookies

A crisp almond cookie which is attractively cut into shapes to resemble tiles.

30 min.prep time 2:00total time
3 1/2 dozen cookies
1 Rating

Ingredients

Cookie

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

Topping

1 teaspoon water
1 (4-ounce) package whole blanched almonds
Sugar

Directions

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; flatten slightly. Refrigerate until firm (1 to 2 hours).

Heat oven to 350°F. Roll out dough, one-half at a time, on well-floured surface (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. .

Recipe Tip

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

- Use a clean clay flower pot lined with colorful tissue paper as the perfect way to give these cookies.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 6g

Cholesterol: 15mg

Sodium: 75mg

Carbohydrates: 9g

Dietary Fiber: 0g

Protein: 2g

Recipe #3450©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This is an easy recipe to follow and it is delicious. My husband told me it taste it just like his german-grandmother christmas cookies dated back from the 1950...

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