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Raspberry Curd Tassies

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Raspberry Curd Tassies
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 28
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Betty Crocker® sugar cookie mix provides a simple addition to these tassies filled with curd and raspberry jam – a delicious dessert.

Ingredients

1/2
cup blanched whole almonds
1
pouch Betty Crocker™ sugar cookie mix
6
tablespoons butter or margarine, melted
1
package (3 oz) cream cheese, softened
1/2
cup lemon curd
1/2
cup seedless raspberry jam
1/2
cup frozen (thawed) whipped topping
28
fresh raspberries
Fresh mint leaves, if desired

Directions

  • 1 Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
  • 2 In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
  • 3 Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
  • 4 In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.
Tips  

Bake the cookie cups a day ahead and store them in an airtight container.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Daily Value
Total Fat
8g
0%
(
Saturated Fat
3g
0%
)
Sodium
80mg
0%
Total Carbohydrate
24g
0%
(
Dietary Fiber
0g
0%
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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