Cookie Tacos
Submitted by mysticalmomma
Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minCookie tacos are the retro dinner party trick that still stops conversation. A thin, buttery tuile-style cookie bakes into a flat disc, then drapes over a cardboard form while warm and sets into the shape of a taco shell. Fill with cream, top with fruit, and suddenly dessert looks like a Mexican fiesta.
The cookie itself is basically a French tuile: eggs, sugar, flour, melted butter, and vanilla whirled smooth in a food processor. Spread into thin 5-inch rounds, they bake slowly at 300°F (150°C) to a crackling gold.
Speed is a must after baking. The discs only stay pliable for about 30 seconds off the sheet, so shape them one at a time over a draped foil mold. If one cools and cracks, slide it back into the oven for 30 seconds to soften.
The filling leans on sour cream folded with lemon pie filling and fresh lime zest for a citrus-cream hybrid that cuts the richness. The sugared strawberries tumble out the open sides like a real taco.
Kitchen Tips
- Bake only 2 or 3 cookies at a time so each can be shaped before cooling.
- Grease your molds well, the cookies grab foil tightly as they set.
- Fill and top right before serving, the shells soften within an hour of contact with cream.
- Make the shells a day ahead and store airtight in a dry spot to keep them crisp.
Variations
- Use raspberries, blueberries, or a tropical fruit mix like mango and kiwi.
- Swap lemon pie filling for key lime curd for extra tang.
- Dust the baked shells with cocoa or cinnamon sugar before shaping for flavored cookie tacos.
Ingredients
Directions
To prepare cookie Taco mould.
Drape greased foil over 1½ 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℉ (150℃) 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 ¼ cup cream mixture into centre of each.
Top with berries so they flow out onto the plate.
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