Recipes and Cooking Taco Cookies 4.0 (8) Add your rating & review A pinch of cayenne brings the heat to these unique Taco Cookies! Try this kid-friendly dessert recipe for Cinco de Mayo or any day that feels like it needs more spice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 9, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 10 mins Total Time: 55 mins Servings: 24 Ingredients ½ cup sugar 2 tablespoon ground cinnamon ½ teaspoon cayenne pepper 1 16.5 ounce package refrigerated sugar cookie dough 1 14.3 ounce package chocolate sandwich cookies with white filling, crushed 6 - 8 packages green-colored roll fruit leather, thinly sliced 12 maraschino cherries, fresh cherries, or strawberries, finely chopped 8 yellow and/or orange chewy fruit flavored squares, thinly sliced 1 cup white frosting or sweetened whipped cream Directions In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside. Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely. Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream". Matthew Clark Rate it Print