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"Torticas de Morón"
Cuban Sugar Cookies
Torticas de Morón are melt-in-your mouth sugar-sprinkled shortbread cookies with a hint of lime (or lemon). They are fantastic with coffee, especially strong Cuban coffee. They also make lovely tea cakes.
The cookies were originally created in the city of Morón in central Cuba. Bakers have produced many variations. Some use eggs, some do not. Some add flavorings like vanilla and rum. Others even add a dab of chocolate or guava jelly to the center like a thumbprint cookie.
In my version, I’m keeping things simple to preserve the character of the basic shortbread with a hint of citrus. I also do something special with the shortening (more on that in the recipe below.)
Now let's start baking!
|Click here for PDF.|
2 dozen cookies
1-1/2 teaspoon lime or lemon zest (grated skin of fruit, no white pith)
1 cup shortening (see my note*)
Beat until incorporated and then add more until all the flour is well blended into the dough. Use your hands to squeeze together dough pieces. Knead a little, working with the dough until it’s smooth and form it into a ball.
Turn the dough onto a parchment paper covered surface and work with the dough, shaping it into a thick cylinder of 2-inches in diameter. To get the log nice and smooth as shown, use the parchment paper to help roll it.
Now roll up the dough cylinder in the parchment paper and place it in the refrigerator, chilling for at least 30 minutes. If you want to chill it longer (overnight or one or two days, wrap it tightly in plastic).
Fork-whisk the egg white with a few drops of water. Brush the tops of the cookies with the egg wash and finish with a sprinkling of sugar.
Bake in a preheated oven at 300°F for about 30 minutes (check them at 25). Finished cookies should be cooked through the center but still mostly cream-colored on the surface with light browning around the top edges and bottoms.
For a free PDF of this recipe,
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