Sugar Cookie Tacos Recipe 475 Recipes

S'MORES TACOS

Steps:

• Make sugar cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, stir together softened butter and sugar with a wooden spoon until fluffy.
• Add egg, milk, and vanilla and stir together until combined. Add flour mixture and stir together until completely combined. Roll up dough into a ball and chill at least 30 minutes and up until 1 hour.
• Preheat oven to 325°. Roll out dough on a lightly floured work surface and use a glass to cut out circles for taco shells.
• Make aluminum foil holders by rolling foil over a paper towel roll and cutting them in half. Fold sugar cookie tacos over aluminum foil holders and bake 10 minutes. Let cool slightly on holders.
• Heat broiler. Assemble tacos: Remove shells from paper towel holder and flip over. Top with mini marshmallows, chocolate, and crushed graham crackers.
• Broil until golden and melty, 2 minutes. Serve.

SUGAR COOKIE FRESH FRUIT TACOS

Steps:

• 1. Preheat over to 350. Grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll w/ foil. Cut cookie dough into thick slices. Press each slice on a slightly floured surface into 3in round sprinkle w/ cinnamon. Bake cookies until lightly golden, but still soft, 7-9 min.
• 2. Gently remove cookies from baking sheet & immediately drape over rounded forms. Cool cookies until firm about 2 min. gently remove.
• 3. Beat whipping cream & sugar in bowl w/ mixer on high until stiff.
• 4. Fill each cookie w/ about 2 tbsp. of cream & your favorite fruit. Serve & Enjoy!

SUGAR COOKIE TACOS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350. Grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil Cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon. Bake cookies until lightly golden, but still soft, 7-9 minutes. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way.... Clear as mud???? sorry) Cool cookies until firm about 2 minutes, gently remove. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with 2 tablespoons of your favorite fruit.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.