Blood Orange Tassies
by:
Gimme Some Oven
Updated Apr 28, 2021
Tasty little cookie cups are filled with blood orange curd in these one-of-a-kind citrus treats.
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. Me? 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. These little guys are best served immediately while the whipped cream is fresh. Aren’t they cute?
Blood Orange Tassies
- Prep Time 30 min
- Total 2 hr 30 min
- Servings 24
- Ingredients 4
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 1 jar (12 oz) blood orange curd
- 1/2 cup frozen (thawed) whipped topping
- 1 teaspoon grated blood orange peel
Instructions
-
Step1Heat oven to 375°F. Spray 24 mini muffin cups liberally with cooking spray. (The baking spray containing flour works best.)
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-
Step2Press each cookie dough ball into the bottom and up sides of each muffin cup.
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-
Step3Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
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Step4Remove 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.
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Step5Serve immediately.
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Nutrition
No nutrition information available for this recipe
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