Chips and Salsa Cookies {Tutorial}

Cinco de Mayo is kind of a big deal where I'm from.   There are all kinds of events in all of the surrounding communities to celebrate.  There are festivals, music, and of course, my favorite, Mexican food!

I decided to celebrate cookie style.  I've posted these cookies before, without instructions and received several inquiries about how I made them curved. So, I thought I'd show y'all before the big day!

Since I knew I would be making these more than once, I went ahead and had the Bern-Dogg cut dowel rods to fit my sheet pans.

If you don't want to go through that all that trouble, foil works too {THANKS MARYANN!}

Next, I prepared the "chips".  I used my lemon poppy seed cut-out recipe. 

When it was time to bake them, I spread a piece of parchment paper over the dowels and then placed the cookies over the dowels.

I always bake these a little bit longer than normal to make sure they stay firm...about eight or nine minutes.  It is VERY important that you let them cool completely before removing them.   If not, they will break. I actually left mine alone for a few hours.

When the cookies were ready, I prepared a fruit dip and tinted it guacamole green.  I used Americolor soft gel paste.  The combination was three parts avocado, one part egg yolk yellow, one part leaf green, one part warm brown.

For the fruit dip, I like this recipe from Kraft.  All I did differently was add well-drained pineapple.

I also cut up strawberries and kiwis for the "salsa".  When I did this in January, I had to sweeten the fruit, but now that spring is near, it didn't need it.

You can serve everything separately and let your guests construct their own...

Or, you can serve them hor'dourve style.

Regardless, they will be a hit!

They may look a little different, but they taste just like fruit pizza!

I hope you will give these a try, they are WONDERFUL!