Faux Taco Cookies
Author: 
 
Make approximately 14 faux tacos.
Ingredients
  • ¼ cup butter
  • 3 egg whites
  • ½ cup superfine sugar (Baker's sugar)
  • ½ cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons heavy cream (or thick Bulgarian style buttermilk)
  • yellow/orange food coloring (optional)
  • ⅓ cup chocolate chips
  • 15 sandwich cookies (I used peanut butter-filled), crushed
  • ⅔ cup chocolate frosting
  • Toppings: orange candy melts, green candy melts (or green coconut), marshmallow fluff
Instructions
  1. Heat oven to 375 F. and cover two baking sheets with Silpats (or parchment, if preferred).
  2. Melt butter. Set aside to cool slightly.
  3. In a medium bowl beat egg whites and sugar together until foamy.
  4. Add flour and cream (or buttermilk) and beat until smooth.
  5. Add butter. Beat on low until mixed.
  6. Add yellow and orange food coloring, if desired, to make the shells the color of a corn tortilla.
  7. Spread batter in 4-inch circles on Silpat sheets, leaving at least 1 inch between circles. The easiest way to do this is to make a simple stencil. Cut a 4-inch circle in the middle of a piece of cardstock. Lay the stencil on Silpat and spread 1 tablespoon of batter with a flat spatula. Lift stencil carefully and repeat.
  8. Bake for 5 minutes. Remove pan, carefully flip over with a flat spatula. Bake 1 additional minute, or until the cookies are beginning to brown. Immediately drape over a dowel or spoon handle (suspended between two cups or bowls) while you are baking the next sheet of cookies. Repeat.
  9. Melt the chocolate chips and brush a thin coat on the inside of each shell, coming half-way up the sides.
  10. Combine crushed cookies and frosting. Divide between each taco, crumbling to resemble meat filling.
  11. "Cheese" can be made by melting ½ cup of orange candy melts and spreading very thinly on Silpat. Once it's firm, run the tip of a table knife along the candy to create shreds.
  12. "Lettuce" can be made by melting ½ cup of green candy melts and spreading very thinly on Silpat. Once it's firm, run a fork along the candy to create thin shreds. (Or use green shredded coconut if desired.)
  13. Sprinkle orange and green toppings on tacos and top with a dollop of marshmallow fluff to resemble sour cream.
  14. Keep lightly covered until ready to serve.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6555