Mexican Tile Cookies

1 cup butter, softened
2/3 cup sugar
1 egg
1/2 tsp salt
1/2 tsp almond extract
2 1/2 cups all-purpose flout
1 egg white
1 tsp water
1 (4 oz) package whole bleached almonds
sugar

In large mixer bowl combing butter, sugar, egg, slt and almond extract. Beat at medium speed, scraping bowl often, until creamy 2-3 minutes.

Reduce spped to low add flour. Beat, scraping bowl often, until well blended 1-2 minutes. Divide dough into 2 equal portions, wrap in plastic wrap. Refrigerate until firm..1-2 hours.

fheat oven to 350 degrees. On well floured surface roll out dough, one portion at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut into diamond shapes using pastry cutter, if desired. Place 1/2 inch apart on cookie sheets.

In small bowl beat egg white and water until smooth. Brush over tops of cookies. Place whole almond in center of each cookie, sprinkle with sugar.

Bake for 10-12 minutes or until edges are very lightly browned. Let stand 1 minute, remove from cookie sheets.

Makes 3 1/2 dozen cookies.