Raspberry Curd Tassies Recipe

Ingredients

1/2

cup blanched whole almonds

1

                        pouch 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

Preparation

Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.

In 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.

Bake 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.

In 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.

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