Cuban Sugar Cookies Torticas De Moron With Dulce De Leche Recipes

CUBAN SUGAR COOKIES (TORTICAS DE MORON) WITH DULCE DE LECHE

Steps:

• In a medium bowl, add the flour, salt, and baking powder. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 1 minute. Add the sugar and continue to beat for 4 minutes, until it is light and fluffy. Scrape down sides of bowl as needed.
• Add the egg and beat 1 more minute to combine. Scrape down bowl as needed.
• Add the rum and vanilla and beat to combine.
• Add the flour and beat on low speed until just combined. Do not over-mix.
• Divide the dough in half and shape each half into a round disc. Wrap each one with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or non-stick liners.
• On a lightly floured surface, roll out a disc to about 3/8-inch thickness. Cut out the cookies with a round 2 1/2-inch cookie cutter. Place the cookies on a baking sheet. Gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies. Use your thumb, small teaspoon, or the end of a pestle to make a small indention in the center of each cookie.
• Place the baking sheet in the refrigerator and chill for 10 to 20 minutes to firm up the dough. Repeat rolling and cutting process with second dough disc.
• Bake the cookies until the edges are lightly golden, 15 to 18 minutes. Transfer cookies to a cooling rack and cool completely. Top each cookie with a dollop of dulce de leche.
• Store cookies in a sealed container at room temperature.

TORTICAS DE MORóN

Steps:

• In a large bowl and using a wooden spoon, combine the shortening and the sugar until well incorporated. Add the vanilla extract, and stir until combined. Add the lime zest and stir until incorporated.
• Gradually add the flour and salt in three batches, using your hands to mix and press the ingredients together between each addition, until all the flour is absorbed and the mixture forms a cohesive dough.
• Heat oven to 325 degrees. Clear off part of your work surface, and lay down a 2-foot-long piece of plastic wrap.
• Transfer the dough to the center of the plastic wrap, and form the dough into a log that is 2 inches in diameter. (Use the long sides of the plastic wrap to help you roll and form. This may be tricky, but just keep squishing and rolling the dough until it all comes together.) Wrap the dough tightly in the plastic wrap so you have a compact, circular log, and let rest at room temperature for 15 minutes.
• Uncover the dough and, using a sharp knife, cut into ½-inch slices. (If the slices crumble, feel free to push them back together, or to use your fingers to smooth out any rough edges so that they're more round.) Place the slices on a nonstick baking sheet or a rimmed baking sheet covered in parchment paper, and bake until firm at the center and light golden brown on the bottom, 20 to 25 minutes. Let cool completely, and serve. Store in an airtight container at room temperature for up to a week.

CUBAN SUGAR COOKIES

Steps:

• 1. Combine all ingredients in a standing mixer (or hand mixer) and mix until combined well. Do not overmix. Form into log, wrap in plastic and chill at least 1 hour. Preheat oven to 350 degrees Cut cookie log into ½ inch slices and place on parchment lined baking sheet about 3 inches apart. Sprinkle each cookie top with a little sugar. Bake at 350 degrees for 20-25 minutes. Do not brown or overbake.

TORTICAS DE MORON (CUBAN COOKIES FROM THE CITY OF MORON)

Steps:

• In a large bowl, mix the sugar and shortening thoroughly, using a wooden spoon.
• Gradually add the remaining ingredients, blending with your hands.
• Form the dough into a roll about 2 inches in diameter.
• Wrap the roll in plastic and chill for 1 hour.
• Preheat the oven to 350°F.
• With a sharp knife, cut the dough into 1/4 inch slices and place them on a lightly greased or parchment lined cookie sheet.
• With your finger, make a small depression in the center of each cookie.
• Bake until lightly browned, 20-25 minutes.
• Stored in a tightly covered tin, the cookies will keep for one week.