--------------------------------COOKIE TACO--------------------------------
      2    Eggs

    1/2 c  Sugar

    1/2 c  Flour; all purpose

    1/2 c  Butter, melted

      1 ts Vanilla

----------------------------------FILLING----------------------------------
      4 c  Strawberries

      2 tb Sugar

      1 c  Light sour cream

      1    Lime; rind, finely grated OR

    1/2 c  Lemon pie filling, Opt.

  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.