CUBAN SUGAR COOKIES (TORTICAS DE MORON) WITH DULCE DE LECHE
A recipe for Cuban sugar cookies also called Torticas de Moron. These buttery and shortbread-like cookies have a hint of citrus from lime zest plus a dulce de leche topping.
Provided by Renee
Categories Dessert
Time 50m
Number Of Ingredients 10
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.
CINNAMON SUGAR COOKIES
A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Provided by MARBALET
Categories Desserts Cookies Sugar Cookies
Time 4h45m
Yield 60
Number Of Ingredients 10
Steps:
- Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
- Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 27.9 mg, Sugar 5.2 g
SUGAR COOKIES
This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white
Provided by Scott Loitsch
Categories Desserts
Yield 12 cookies
Number Of Ingredients 17
Steps:
- Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
- Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
- Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
- Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
- When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
- Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
- Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
- To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
- Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
- Decorate the cookies as desired.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams
TORTICAS DE MORON (CUBAN COOKIES FROM THE CITY OF MORON)
Moron is a city in the provice of Camaguey, Cuba. These cookies are from Mary Urrutia Randelman's "Memories of a Cuban Kitchen". The cooking time includes chilling and baking.
Provided by Acerast
Categories Dessert
Time 2h10m
Yield 4 dozen
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1102.1, Fat 52.5, SaturatedFat 15, Sodium 675.1, Carbohydrate 145.7, Fiber 3.4, Sugar 50.2, Protein 12.9
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