It's blood orange season, and these little cookies take full advantage of it!
Some people define the seasons of the year by the weather.
I define them by the fresh produce!
And it just so happens that we are in the midst of one of my favorite times of year – blood orange season!
Now don’t get me wrong, I love a good naval orange. But there’s something about the extra sweet, deep flavor of those blood oranges and their beautiful vibrant color that gets me extra
excited – so much so that a few extra blood oranges find a way of mysteriously jumping into my shopping basket each time I see them.
So a fun way to celebrate is by making (or buying) blood orange curd, which goes especially well in these Blood Orange Tassies! They couldn’t be yummier – sugar cookie cups filled with Blood Orange curd and whipped cream, and topped with a cute pinch of Blood Orange zest.
Yum. Yum. YUM.
Here’s the how to!
Start with some refrigerated Pillsbury Ready To Bake Sugar Cookies. This stuff is awesome!
Spray a mini muffin pan REALLY WELL with cooking spray. I prefer the cooking spray that has flour in it – helps the cookies come out extra easily.
Form a single ball of sugar cookie dough into a little cup.
Then press each cup into your greased pan(s).
Bake them for about 15 minutes, or until nice and golden and cooked through. They will poof up when baking, but don’t be alarmed – they will sink back down. Let the cookies cool to room temperature, then carefully remove from the pan.
Fill each cookie with some blood orange curd, then pipe or spoon on some whipped cream.
Zest up a blood orange, and then sprinkle the zest on top of the cookies.
These little guys are best served immediately while the whipped cream is fresh. Aren’t they cute?
More Cookie Cups
They're too cute not to try more! So here are a few of our cookie-cup faves:
Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next