Orange Curd Cookie Cups
Makes About 30
  • ½ cup cold water, divided
  • ¾ teaspoon unflavored gelatin
  • ¾ cup sugar
  • 2 tablespoons cornstarch, sifted
  • 5 egg yolks, lightly beaten
  • ¾ cup fresh orange juice
  • 1 tablespoon plus ¾ teaspoon orange zest
  • 3 tablespoons unsalted butter, cubed
  • 2¼ tablespoons lemon zest
  • 1¼ teaspoons fresh lemon juice
  • ⅛ teaspoon kosher salt
  • 1 pound refrigerated sugar cookie dough
  • Garnish: orange zest
  1. In a small bowl, combine ¼ cup cold water and gelatin; let stand for 5 minutes.
  2. In a medium saucepan, whisk together sugar and cornstarch; whisk in egg yolks, orange juice, and remaining ¼ cup cold water until combined. Cook over medium heat, whisking constantly, until mixture begins to boil, 12 to 14 minutes. Remove from heat; whisk in gelatin mixture until dissolved. Whisk in butter, a little at a time, until melted. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in orange zest, lemon zest and juice, and salt.
  3. Place a piece of plastic wrap on surface of curd. Refrigerate until thick and cold, at least 4 hours or up to 3 days.
  4. Preheat oven to 350°. Lightly spray 2 (24-well) mini muffin pans with baking spray with flour.
  5. Divide cookie dough into ½-ounce pieces. Using a small tart tamper or your hands, gently press dough into bottom and up sides of each well, making a small cup.
  6. Bake until lightly golden brown, about 7 minutes. Remove pan from oven. Using the back of a rounded teaspoon, carefully press down the center of each cup. Return pan to oven and bake until golden brown, 2 to 3 minutes more. Let cool in pan for 10 minutes. Transfer to a wire rack and let cool completely.
  7. Transfer cookie cups to platter. Pipe or spoon curd into each cup. Garnish with orange zest, if desired.
Recipe by Taste of the South at