Title: Cookie Tacos
Categories: Dessert Ethnic Fruit
Yield: 8 Servings
| COOKIE TACO |
| 2 | | Eggs |
| 1/2 | c | Sugar |
| 1/2 | c | Flour; all purpose |
| 1/2 | c | Butter, melted |
| 1 | ts | Vanilla |
| FILLING |
| 4 | c | Strawberries |
| 2 | tb | Sugar |
| 1 | c | Light sour cream |
| 1 | | Lime; rind, finely grated or |
| 1/2 | c | Lemon pie filling, opt. |
To prepare cookie Taco mould. Drape greased foil over 1 1/2 inch wide box
on its side (Macaroni and cheese box for example), a rolling pin or several
10 oz soup cans turned on their sides. In a food processor, combine eggs,
sugar and flour. Whirl until fairly smooth. With machine running, add
butter through feed tube, then vanilla. Lightly grease large baking sheet
or several small pans such as foil pie plates. For each taco, pour about 3
tbsp on to sheet. Using back of spoon, spread into 5 inch circles, leaving
tow inches between tacos. Bake in 300 F oven until golden brown and edges
are brown. About 15 minutes. Using a wide spatula, immediately lift cookies
onto foil draped moulds, flaring out edges. Let cool. Store cookies in an
airtight container. To prepare the filling, thickly slice berries. Slice
into julienne pieces or small wedges. Place in a large bowl, stir in sugar,
adding more to taste. Stir lime peel or lemon filling with cream. Place
taco cookie on dessert plate. Spoon about 1/4 cup cream mixture into centre
of each. Top with berries so they flow out onto the plate.