Recipe For Cooking Mexican Tile Cookies

Toaster Oven Cookies :: Southwest Inspired Cookies

Mexican Tile Cookies

Source: Land O\Lakes

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 C. LAND O LAKES Butter, softened
2/3 C. sugar
1 egg
1 1/2 tea. almond extract
1/2 tea. salt
2 1/2 C. flour

Topping
1 egg white
1 tea. water
1 (4 oz.) package whole blanched almonds
Sugar

Combine butter, 2/3 C. sugar, egg, almond extract and salt in lrg. mixer bowl. Beat at med. speed, scraping bowl often, until creamy (2 to 3 min.). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (1 to 2 min.). 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-in. thickness. Cut into diamond shapes using pastry cutter, if desired. Place 1/2 in. apart on ungreased cookie sheets.

Beat egg white and water in sm. bowl until mixed. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake for 10 to 12 min. or until edges are lightly browned. Let stand 1 min.; 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