Grand Teton's Mountains - Recipe

While we were enjoying the Grand Teton's before going into Yellowstone. I ordered a dessert that sounded good. When it came I noticed the shell was a cookie recipe I had for years that were called Tea Cookies and you cooled them out of the oven over your rolling pin and were very lacy looking & delicious. It was easy to tell what the rest was, so here it is. Hope you enjoy. By the way, this is a dairy farmers wife and my recipes say butter and mean butter. They are eventually going to find how good it is for you because it's been digested once for you anyway. Look what a bad wrap eggs got awhile back and now they act like they are a miracle cure. My mother lived to 96 and ate butter her whole life and didn't have arthritis. Those joints need some grease just like the machinery. End of sermon!!

LACY COOKIE BATTER
1/4 cup butter (I mean butter or don't expect the recipes to taste like mine.)
1/4 cup Minute Oats
1/4 cup sugar
3 Tab. pecans, finely chopped
2 tsp. water

Combine the ingredients in a small pan and stir over low heat till the butter is melted. Remove from heat and drop by rounded teaspoons (on a heavy cookie sheet that is greased and floured) at least 3" apart. They will spread out to about 5" in diameter when they cook. This will be 4 to 6 shells for your dessert. Bake 350 degrees 8 to 10 minutes (depending on oven). Remove from oven when lightly browned. Leave on the cookie sheet to set up till they can be removed from cookie sheet, gently first around the edges, with a spatula and put over the bottom of a soup size bowl or custard cup to cool. When it gets cold it will set up by itself on a plate looking all lacy. Put enough White Chocolate Mousse in your cooled shell till it's half full, leaving room for your sliced strawberries.

WHITE CHOCOLATE MOUSSE
1/4 cup granulated sugar
2 Tablespoon water
1 Tab. Bailey's Irish creme or Tequila Rose Strawberry Creme
Bring to a boil. Remove from heat and add
2 Tab. white chocolate
1 egg & beat well. Chill till cool. Fold in 2 cups Cool Whip.
Chill overnight. Keeps well in refrigerator. This will be enough
for two batches of shells (12). (You can put 1 Tab. of mixture on the cookie sheet making two on a cookie sheet at a time to make a larger serving.)
Spoon the cooled mousse into the cooled cookie shell and cover with fresh sliced strawberries.
Drizzle with thinned Marshmallow Creme back & forth over the
strawberries making a pretty design.

By the way since I am nice enough to share these recipes & have no control
over who gets them I would ask you to use your conscience and not put them
in a cook book, on a cooking show, etc. to make money off of them. I'm not.
Thanks. Jeanette