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These taco cookies look really cute, are fun to make,
and best of all, taste great!
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1 (18 oz.) pkg. Refrigerated sugar cookies
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1 cup whipping cream
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2 tablespoons sugar
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½ teaspoon cinnamon
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¼ teaspoon almond extract
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1 tablespoon powdered sugar
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3 cups assorted fresh berries
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1/3 cup chocolate flavored syrup
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2 tablespoons sliced almonds (optional)
Directions
Preheat oven to 350 degrees.
Roll a 15-inch sheet of foil into a 15-inch log 1 ½ inches in
diameter.
Cut 16 (1/4-inch) slices from cookie dough (wrap remaining cookie
dough in plastic wrap and refrigerate for another use). Place 4
slices on ungreased cookie sheet; press each slice into 3-inch
round.
Bake slices 5 to 7 minutes or until light golden brown around edges.
Immediately remove cookies from cookie sheet and place over foil
log, pressing gently to form into taco shell shape. Cool completely
while baking next 4 slices.
Remove cooled cookies from foil log and place on wire racks. Repeat
with remaining slices.
In a small bowl, combine whipping cream, sugar, cinnamon, and almond
extract; beat until soft peaks form.
Place cookie shells on dessert plates. Sprinkle shells with powdered
sugar. Fill shells with berries. Top with whipped cream. Drizzle
with chocolate. Garnish with nuts.
About The Author
© Donna Monday
Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com |
