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Orange Custard Cookies














Trans-fat Free, Good source of fiber


Cookie cups
2 cups all-purpose flour
3 tablespoons sugar
teaspoon salt
¾ cup butter
cold, in 12 pieces
1 each eggs
slightly beaten
1 tablespoon water
cup heavy whipping cream
cup sugar
¾ cup almonds
finely ground
1 x orange zest
finely grated
1 half oranges
2 teaspoons orange flower water
or 1 teaspoon vanilla
teaspoon nutmeg
teaspoon salt


CRUST: Combine flour, sugar and salt in food processor.

Add cold butter cubes and process just until resembles coarse meal.

Blend in egg until just mixed.

If necessary, add drips of ice water just until dough holds together.

Knead dough 15 seconds, form into a ball.

Cover and set aside 15 minutes.

FILLING: Mix together egg, whipping cream and sugar.

Add remaining ingredients and mix well.

Preheat oven to 350℉ (180℃).

Lightly butter 24 miniature muffin tins.

On lightly floured surface, roll out dough to ⅛ inch thick.

Cut out dough using scalloped 2½ inch cutter.

Place one round in each muffin tin, pressing firmly over bottom and sides.

Fill each shell half full with custard mixture.

Bake 25 minutes, or until crust is golden brown and a knife inserted in center of custard comes out clean.

Use tip of a pointed knife to loosen and remove cookies from tins.

Cool on racks.

Store airtight in refrigerator for 5 days.

Does not freeze well.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 95257% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 32g 161%
Trans Fat 0g
Cholesterol 192mg 64%
Sodium 425mg 18%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 15%
Sugars g
Protein 26g
Vitamin A 34% Vitamin C 0%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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