Formed: Texas Tacos

posted by Terrytx 12-08-102 12:08 PM

* Exported from MasterCook *
Texas Tacos
Recipe By : Source: Better Homes and Gardens
Serving Size : 0 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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These mini taco shaped cookies filled with dried fruit, chocolate, pecans, and topped with a peach salsa are almost to cute to eat.

1/2 cup butter (no substitutes)
1 cup sifted powdered sugar
2 egg whites
1 egg
3/4 cup all-purpose flour
1 cup snipped figs, dates, prunes, and/or raisins
1/4 cup rum or orange juice
1 teaspoon ground cinnamon
1/2 cup chopped, toasted pecans
2 ounces semisweet chocolate, chopped
2 tablespoons softened butter or margarine
1 tablespoon finely shredded lime peel
1/4 cup finely chopped dried peaches or apricots
3 tablespoons orange marmalade
2 tablespoons chopped maraschino cherries
Very thin orange peel slivers
Dairy sour cream (optional)
Tiny mint sprigs (optional)

Beat butter and powdered sugar in a mixing bowl with an electric mixer on medium speed until creamy. Gradually add egg whites and egg, beating until combined. Beat in flour and food coloring until mixture is the color of corn.

Spoon batter by level tablespoons 4 inches apart on a greased cookie sheet; spread each into a circle 3 inches in diameter. Bake in a 400 degree F oven about 6 minutes or until edges are brown. Immediately remove cookies and drape over the edge of a glass baking dish so cookies are
folded in half; cool completely.

Meanwhile, for the filling, combine figs, rum or orange juice; and ground cinnamon in a small saucepan. Cook over low heat until liquid comes to boiling. Remove from heat, cover, and let stand 30 minutes or until fruit plumps and liquid is absorbed. Stir in pecans; semisweet chocolate, and 2 tablespoons softened butter or margarine. Set aside.

For the salsa, stir together finely shredded lime peel, chopped dried peaches or apricots, orange marmalade, and maraschino cherries.

Fill each cookie with a rounded tablespoon of filling. Prop cookies on inverted muffin pans. Top each with a rounded teaspoon of salsa and some orange peel slivers. Dollop with sour cream and garnish with mint sprigs, if desired. Serve immediately. Makes 24.

Nutritional facts per serving: calories: 145 , total fat: 8g , saturated fat: 4g , cholesterol: 23mg , sodium: 62mg , carbohydrate: 17g , fiber: 2g , protein: 2g , vitamin C: 1% , calcium: 2% , iron: 4%

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