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Raspberry Curd Tassies
Raspberry Curd Tassies
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Elevate tassies with sugar cookie mix, citrus curd, and raspberry jam for a delightful treat.
Ingredients:
  • 1/2 cup blanched whole almonds
  • 1 pouch (17.5 oz) 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
Instructions:
  • Preheat oven to 375°F. generously spray 28 mini muffin cups with cooking spray. Place almonds in a food processor and process until finely ground.
  • Combine cookie mix, almonds, melted butter, and cream cheese in a large bowl until a soft dough forms. Shape the dough into 28 (1-inch) balls and press one ball into the bottom and up the side of each muffin cup.
  • Bake for 12 to 13 minutes until golden brown. Use the end of a wooden spoon handle to create a deep well in the center of each cookie cup. Allow to cool completely in the pans on cooling racks, then twist to remove from pans.
  • Combine the lemon curd and raspberry jam in a small bowl. Fill each cookie cup with approximately 1 teaspoon of the mixture. Garnish with a dollop of whipped topping, a raspberry, and a mint leaf.

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