Torticas De Morón Recipes

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TORTICAS DE MORóN



Torticas de Morón image

These delightfully sandy cookies originated in Morón, in central Cuba. Some recipes call for only four ingredients: flour, shortening, sugar and lime zest. But this one goes a step further, adding salt and vanilla to amplify the other flavors. The shortening is essential here, and traditional to the recipe. Pair a cookie with a little dulce de leche or guava paste, or serve them alongside a strong cafecito.

Provided by Krysten Chambrot

Time 50m

Yield About 2 dozen cookies

Number Of Ingredients 6

1 cup/185 grams vegetable shortening
1 cup/200 grams granulated sugar
1/2 teaspoon vanilla extract
Zest of 3 limes (about 1½ tablespoons lime zest)
3 cups/385 grams all-purpose flour
1 teaspoon kosher salt (Diamond Crystal)

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.

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



Torticas De Moron (Cuban Cookies from the City of Moron) image

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

1 cup sugar
1 cup vegetable shortening
4 cups flour
1 1/2 teaspoons lime peel, grated
1 teaspoon salt
1 teaspoon baking powder

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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