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Mexican Tile Cookies

Mexican Tile Cookies

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

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30 min
Prep Time
2 hrs
Total Time



1 cup Land O Lakes® Butter, softened

2/3 cup sugar

1 large Land O Lakes® Egg

1 1/2 teaspoons almond extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour


1 large Land O Lakes® Egg (white only)

1 teaspoon water

1 (4-ounce) package whole blanched almonds


How to make

  1. STEP 1

    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.

  2. STEP 2

    Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    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.

  5. STEP 5

    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; remove from cookie sheets.

Tip #1

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

Tip #2

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

Nutrition (1 cookie)

100 Calories
6 Fat (g)
15 Cholesterol (mg)
75 Sodium (mg)
9 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
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