INGREDIENTS

INSTRUCTIONS

To prepare cookie Taco mould.  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. 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 F 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  1/4 cup
cream mixture into centre of each.  Top with berries so they  flow out
onto the plate.

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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 87.1mg
Sodium: 40.9mg
Potassium: 211.8mg
Carbohydrates: 30g
Fiber: 1.7g
Sugar: 19.6g
Protein: 4g