Blood Orange Tassies

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.

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.

• 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?

Blood Orange Tassies

Directions