Mexican Tile Cookies

1. 1

   Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Add flour; beat at low speed, scraping bowl often, until well mixed.

4. 4

   Divide dough in half.

5. 5

   Wrap each in plastic food wrap; flatten slightly.

6. 6

   Refrigerate 1-2 hours or until firm.

7. 7

   Heat oven to 350F.

8. 8

   Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness.

9. 9

   Cut into diamond shapes using cookie cutter or knife.

10. 10

    Place 1/2 inch apart onto ungreased cookie sheets.

11. 11

    Beat egg white and water in bowl with whisk.

12. 12

    Brush over tops of cookies.

13. 13

    Place whole almond in center of each cookie; sprinkle with sugar.

14. 14

    Bake 10-12 minutes or until edges are lightly browned.

15. 15

    Let stand 1 minute; remove from cookie sheets.

* Per serving · 4 servings · Values may vary.

No additional tips available.