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Irresistible St Patrick’s Day Treat Tacos Cookies Recipe Easy and Delicious

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These playful taco-shaped cookies feature a crispy shell with a creamy, minty filling and festive rainbow sprinkles, perfect for St Patrick’s Day celebrations. Easy to make and a crowd-pleaser for all ages.

Ingredients

  • All-purpose flour – 2 cups (240g), sifted
  • Unsalted butter – 1/2 cup (115g), softened
  • Granulated sugar – 3/4 cup (150g)
  • Large egg – 1, room temperature
  • Vanilla extract – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Green food coloring – a few drops (optional)
  • Cream cheese – 4 oz (115g), softened
  • Powdered sugar – 1/2 cup (60g)
  • Mint extract – 1/2 teaspoon
  • Heavy cream – 2 tablespoons (30ml)
  • Rainbow sprinkles – 1/4 cup
  • Mini shamrock candies or green sugar crystals – optional

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Beat in the large egg and vanilla extract until fully combined. Add green food coloring if desired and mix until evenly tinted.
  3. Sift together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms. Avoid overmixing.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Roll out the dough on a lightly floured surface to about 1/8 inch (3mm) thickness. Use a round cookie cutter (about 3 inches/7.5 cm diameter) to cut circles.
  7. Transfer cookie circles to the prepared baking sheets. Bake for 8-10 minutes until edges begin to turn golden. Watch carefully to avoid overbaking.
  8. As soon as the cookies come out, carefully lift each one with a spatula and drape it over an inverted wooden spoon or taco shell mold. Let cool completely in this shape.
  9. In a medium bowl, beat softened cream cheese with powdered sugar, mint extract, and heavy cream until smooth and fluffy, about 2-3 minutes.
  10. Once shells are cool and firm, pipe or spoon the filling generously into each taco shell. Sprinkle rainbow sprinkles and optional shamrock candies on top.
  11. Place assembled cookies in the refrigerator for 15-20 minutes to let the filling set before serving.

Notes

If cookie shells crack when shaping, warm them for 10 seconds in the microwave to soften. Chill dough before rolling to prevent stickiness. Use parchment paper to avoid sticking. For dairy-free version, substitute cream cheese and butter with plant-based alternatives. Variations include chocolate shells with cocoa powder or fruit-filled with whipped cream and berries.

Nutrition

Keywords: St Patrick’s Day, cookies, taco cookies, festive treats, mint filling, holiday dessert, easy baking

Find it online: https://avabake.com/irresistible-st-patricks-day-treat-tacos-cookies-recipe-easy-and-delicious/