Cookie Shell Tacos

From Pillsbury Make It Easy Mexican Jan 1998

1 (18oz) pkg Pillsbury Refrigerated Sugar Cookies
1 C whipping cream
2 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp almond extract
1 Tbsp powdered sugar
3 C assorted fresh berries
1/3 C chocolate-flavored syrup
2 Tbsp sliced almonds, if desired.

Heat oven to 350. Roll 15" sheet of foil into a 15" log 1 1/2" in diameter. Cut 16 (1/4") slices from cookie dough. (Wrap remaining dough in plastic wrap; refrigerate for another use.) Place 4 slices on ungreased cookie sheet; press each slice into 3" round.
Bake at 350 for 5-7 minutes or until light golden brown around edges.
Immediately remove cookies from cookie sheet; place over foil log, pressing gently to form into taco shell shape. Cool completely while baking next 4 slices; remove from foil log and place on wire racks. Repeat with remaining slices.
In small bowl, combine whipping cream, sugar, cinnamon and almond extract; beat until soft peaks form.
To serve, sprinkle cookie shells with powdered sugar. Place 2 cookie shells on each of 8 individual dessert plates. Fill shells with berries. Top with whipped cream; drizzle with chocolate syrup. Sprinkle with almonds.