RASPBERRY CURD TASSIES

Raspberry Curd Tassies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 28

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg