Torticas de Morón

Give a makeover to your shortbread Christmas cookies with this traditional recipe from central Cuba.

  • Servings 30 cookies
  • 60
  • Easy

Recipe

Ingredients

  • 1 cup Butter
  • 2 cups Granulated Sugar
  • 1 Egg
  • 2 tsp. Vanilla
  • 1 tbsp. grated Lime Zest
  • 2 tsp. Salt
  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp. Baking Powder

Directions

  1. On a bowl whisk to combine the flour, salt, and baking powder. Set aside.
  2. Beat the butter on high speed on the stand mixer for 1 minute. Add the sugar and continue to beat for 4 minutes, until it is light and fluffy.
  3. Add the egg and beat 1 more minute to combine. 
  4. Add vanilla and beat to combine.
  5. Add the flour and beat on low speed until combined. Do not over-mix.
  6. 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.
  7. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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.
  11. Bake the cookies until the edges are lightly golden, 15 to 18 minutes. Transfer cookies to a cooling rack and cool completely.

Pro Tips

Serve with a side of guava jam and a cafecito Cubano.

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