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Blood Orange Tassies

  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 24

Tasty little cookie cups are filled with blood orange curd in these one-of-a-kind citrus treats. MORE + LESS -

Gimme Some Oven
December 24, 2014


package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
jar (12 oz) blood orange curd
cup frozen (thawed) whipped topping
teaspoon grated blood orange peel


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  • 1
    Heat oven to 375°F. Spray 24 mini muffin cups liberally with cooking spray. (The baking spray containing flour works best.)
  • 2
    Press each cookie dough ball into the bottom and up sides of each muffin cup.
  • 3
    Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • 4
    Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons blood orange curd. Then pipe or spoon on a dallop of whipped cream, and sprinkle with blood orange peel.
  • 5
    Serve immediately.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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:

    Mini Ice Cream Cookie Cups Recipe
    Ultimate Chocolate-Cappucino Cookie Cups Recipe
    Coffee Cup Yogurt Cookies Recipe
    Mint Truffle Cups Recipe
    Sugar Cookie Berry Cups Recipe

    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!

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