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A crisp almond cookie which is attractively cut into shapes to resemble tiles.
Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.
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 bowl with whisk. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake 10-12 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.
Dietary Fiber: 0g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1905
© 2016 Land O'Lakes, Inc.
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