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- Pulled Pork Taco Meat
- Ground Turkey Taco Meat
- Corn Taco Shells
- Soft Corn Tortillas
- Flour Tortillas (option for those who could eat them).
- Shredded Lettuce
- Shredded Cheese
- Mango Salsa
- Regular Medium Salsa
- Sour Cream with chopped Green Onions
- Sweet Corn and Bell Pepper Medley
- Sugar Cookie Baby Feet with Almond Iciing – Wrapped as Party Favors (see below)
- Margaritas (check out my margarita recipe!)
- LaCroix Sparkling Lime Water
- Bottled Water
- 3/4 cup softened butter
- 1 cup white sugar
- 2 eggs
- 1/2 tsp vanilla extract and 1/4 tsp almond extract
- 2 1/2 cups GF all purpose flour – I love the Glutino All Purpose Flour Blend or (click link for my go-to flour blend)
- 1/4 cup powdered sugar
- 1 tsp baking powder
- 1/2 tsp salt
In a large glass bowl cream together the butter and sugar. Beat in the eggs, vanilla, and almond extract. On low speed, blend in the flour, powdered sugar, baking powder, and salt.
Gather the dough into a ball and wrap in saran wrap. Chill for an hour (you can chill overnight if you want to make ahead). If you chill overnight or longer than an hour, let it rest for 8-10 minutes to soften just a bit.
Preheat oven to 400 degrees
Prepare two large cookie sheets with parchment paper.
Prepare your rolling surface with a dusting blend of GF flour and powdered sugar. Break the dough ball in half. Start rolling out the dough, adding flour so the rolling pin doesn’t stick. Here’s where you decide the thickness. Softer cookies will be a little thicker roll-out, crisp will be a thinner roll-out. Cut and place the cookies on prepared cookie sheets and bake for 6-8 minutes, depending on the size and thickness of your cookie. My Baby Feet cookies were just under 1/4 inch thick and took 8 minutes. Rule of thumb – remove once the edges are just slightly light brown. You’ll know after the first batch how long to bake.
Allow to cool for 2 minutes and transfer to wire rack to completely cool. Once completely cool, frost with the icing below.
- 2 cups confectioners sugar (powdered sugar)
- 2 Tbsp Milk
- 2 Tbsp light corn syrup
- 1/2-1/2 tsp almond extract (to taste)
- Food coloring paste
First mix the powdered sugar with the milk until moist. With an electric mixer, add the corn syrup and almond extract and blend until smooth. If too thick, add a little more corn syrup. If too thin, add a little more powdered sugar. I used paste food coloring and the amounts above were exact. Adjust if you use liquid food coloring.