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1
To prepare cookie Taco mould.
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2
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.
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3
In a food processor, combine eggs, sugar and flour.
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4
Whirl until fairly smooth.
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5
With machine running, add butter through feed tube, then vanilla.
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6
Lightly grease large baking sheet or several small pans such as foil pie plates.
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7
For each taco, pour about 3 tbsp on to sheet.
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8
Using back of spoon, spread into 5 inch circles, leaving tow inches between tacos.
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9
Bake in 300F (150C) oven until golden brown and edges are brown.
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10
About 15 minutes.
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11
Using a wide spatula, immediately lift cookies onto foil draped moulds, flaring out edges.
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12
Let cool.
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13
Store cookies in an airtight container.
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14
To prepare the filling, thickly slice berries.
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15
Slice into julienne pieces or small wedges.
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16
Place in a large bowl, stir in sugar, adding more to taste.
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17
Stir lime peel or lemon filling with cream.
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18
Place taco cookie on dessert plate.
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19
Spoon about 1/4 cup cream mixture into centre of each.
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20
Top with berries so they flow out onto the plate.
