Orange Custard Cookies Recipe
Prep time
Cook time
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Tiny cookie tattler crusts with an orange-almond filling.
Recipe type: Dessert
Cuisine: American
Serves: 3
For Crust
  • 2 cup Flour
  • 3 tbs Sugar
  • ⅛ tsp Salt
  • ¾ cup Butter, cold in 12 pieces
  • 1 Egg - slightly beaten
  • 1 tbs Water iced
For Custard:
  • ⅔ cup Whipping cream
  • ⅔ cup Sugar
  • ¾ cup Almonds finely ground
  • Orange zest, finely grated
  • Half an orange
  • 2 ts Orange flower water
  • Or 1 ts vanilla
  • ⅛ ts Nutmeg
  • ⅛ ts Salt
  1. Combine flour, sugar and salt in food processor. Add cold butter cubes and process just until resembles coarse meal.
  2. Blend in egg until just mixed. If necessary, add drips of ice water just until dough holds together.
  3. Knead dough 15 seconds, form into a ball. Cover and set aside 15 minutes.
  1. Mix together egg, whipping cream and sugar. Add remaining ingredients and mix well.
  2. Preheat oven to 350. Lightly butter 24 miniature cookie tins. On lightly floured surface, roll out dough to ⅛" thick.
  3. Cut out dough using scalloped 2½-inch cutter. Place one round in each cookie tin, pressing firmly over bottom and sides. Fill each shell half full with custard mixture.
  4. Bake 25 minutes, or until crust is golden brown and a knife inserted in center of custard comes out clean.
  5. Use tip of a pointed knife to loosen and remove cookies from tins.
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