Taco Cookies

Ever seen those two words together? Taco and cookie?

I made these as an April Fool's joke but I think they'd be perfect for Cinco de Mayo this weekend!

I was inspired by this  recipe from Parenting Magazine after a quick google search for April Fool's dessert ideas! With a few adaptions, I ended up with a soft, cinnamon taco shell filled with cake, frosting, fruit roll ups and pop rocks!

Taco Cookies

Makes 12 cookies

Prep Time: 15 min. Total Time: 25 min. for cookies + time for cake and toppings

Taco Shell Ingredients:

1 c. packed light brown sugar

1 1/3 c. whole wheat flour (gives the brown color, don't use regular)

1 tsp. cinnamon

1 tsp. vanilla extract

4 eggs

2 tbsp. unsalted butter, softened

Directions:

Preheat the oven to 375 degrees.

Stir together the brown sugar, flour and cinnamon. Whisk in the vanilla and eggs until smooth. Fold in the butter and chill for 5 minutes in the freezer.

The dough is very runny! Ladle into circle shapes and bake for 5-6 min. until golden brown.

While the cookies are baking, make an aluminum foil log and spray with cooking spray. After the cookies have cooled for about one minute, carefully drape the cookies over the foil to make the taco shell shape. They might crack a little but that's ok, it will be on the bottom of the final cookie display. Let the cookies cool completely before removing the foil.

For the fillings:

Bake a chocolate sheet cake (I used a box) and let cool. Crumble 1/4 of the cake and mix with a heaping spoonful of chocolate frosting. Frost the rest of the cake and give it away to your neighbors.

Sprinkle the taco meat (aka the chocolate cake) into the cooled shells.

Top with sour cream (piped white frosting in a ziploc bag with the corner snipped off), lettuce (green fruit roll-up thinly sliced) and tomato (red pop rocks). If you are not serving these right away, wait to put the Pop Rocks on until you are ready to present. Another option is to thinly slice up peaches and strawberries as cheese and tomatoes!

Enjoy!
Laura