Betty Crocker® sugar cookie mix provides a simple addition to these tassies filled with curd and raspberry jam – a delicious dessert.
Raspberry Curd Tassies
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 28
- Ingredients 9
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
-
Step1Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
-
Step2In 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.
-
Step3Bake 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.
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Step4In 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.
Nutrition
170
Calories
8g
Total Fat
2g
Protein
24g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- 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 1/2Tips from the Betty Crocker Kitchens
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