Tuesday, May 20, 2014

How to Make Cuban Sugar Cookies (Torticas de Moron) and Cuban Coffee by Cleo Coyle



Today marks the 112th anniversary of Cuba’s independence from Spain (May 20, 1902), a great excuse to celebrate Cuban cuisine with a popular cookie and, of course, Cuban coffee!



Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.
Cleo Coyle’s
"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.)



Note: The final addition of egg white on top of each cookie is something I learned from a Cuban-American baker and it's a step I highly recommend. Not only does the egg wash help keep the cookies from crumbling, it allows the sugar to adhere to the cookies while baking. And if you sample the cookies while still warm, you'll notice the egg wash brings a slightly chewy texture to the top surfaces, which makes a fantastic contrast you'll fully appreciate as you sink your teeth into these crumbly, melt-in-your mouth treats. 

Now let's start baking!
 ~ Cleo



Click here for PDF.
For a free PDF of this recipe (with step-by-step photos) that you can print, save, or share, click here.







Makes about
2 dozen cookies                                              


Ingredients:

2-1/3 cups all-purpose white flour
1-1/2 teaspoon lime or lemon zest (grated skin of fruit, no white pith)
1 cup white, granulated sugar (+ extra for topping)
1 cup shortening (see my note*)
1 large egg (divided into yolk and white)


*Cleo note: Shortening can be butter or lard or a combination. Many recipes use 100% butter. Be sure to use salted butter because with so little liquid in this recipe, the salt needs to be distributed via the butter. In my version of this cookie, I use ½ salted butter and ½ virgin coconut oil (chilled to give it solid form). Coconut is a popular flavor in Cuban cuisine and the coconut oil lends a lovely light hint of coconut to the shortbread. I highly recommend this combo, it’s delicious! For more info on coconut oil—what it is and which kind you should buy, read my past recipe post on Chocolate Ricotta Muffins by clicking here.

Method:


(1) Make and chill dough: Whisk together the flour and lime zest. Set aside. Now you’ll work with the shortening. Make sure your butter is softened and/or your coconut oil is solid. Add the sugar. Using an electric mixture, cream the shortening and sugar until light and fluffy. Add the egg yolk (save the white for the next step). Beat with mixer until the egg is blended in. Now add the flour-lime mixture, a few tablespoons at a time. 



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).

(2) Slice, top, and bake: Traditionally, the thickness of the cookie should be about 1 centimeter (a little less than ½ inch). So slice up the log and place the slices on a parchment lined baking sheet. 



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. 







Care for some Cuban coffee 

with your Cuban cookies? 


Here's a little video (featured on my website) that will show you how to make it. My husband and I often make Cuban coffee with our stovetop espresso maker. It's a delicious treat. 


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For a free PDF of this recipe,
click here. May you...








Eat and Drink

with Joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





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book trailer, click here.
 








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Comments and
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15 comments:

  1. These looks so good! I could go for one of these right now--along with some great coffee!

    ReplyDelete
    Replies
    1. Thanks, Peg, and you're spot on. These cookies go great with coffee. Come on over and I'll put on the espresso pot.

      Thanks for dropping into the Kitchen today, I appreciate it!

      XOXO

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  2. Lovely, Cleo! I think that lime zest is the best thing. I wish I had some of these here.

    XO

    MJ

    ReplyDelete
    Replies
    1. MJ - Lime zest is indeed a wonderful thing—and these cookies can be made with lemon zest, too, which makes them a nice dessert treat for summer. I think they’d be a hit at cookouts, picnics, and summer parties. I'll send some up your way, and three cheers to you for stopping by today.

      Hugs,

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  3. Cleo, I'm dying looking at those cookies. Right about now I could eat two dozen ~

    ReplyDelete
    Replies
    1. Linda - Ha! Yes, I am having that problem now with a fresh batch of cookies in the house. They are melt-in-your-mouth good, and it's very hard to stop at one!

      Warmest wishes to you for dropping into the Kitchen today. Have a great week!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  4. Replies
    1. Helena - Thank you! I wish I could pass you the plate through the computer. Maybe some day. Until then, I'll have to settle for sharing the pictures and recipe. I hope you enjoy them both.

      Cheers and may you have a delicious week!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  5. Another hit! I can feel them melting on my tongue. Yum!

    ReplyDelete
    Replies
    1. I'm making them this afternoon. My mouth is already watering.

      Delete
  6. Cleo, Interesting the difference with the egg white wash! Great tip!

    Daryl / Avery

    ReplyDelete
  7. CLEO, Billionaire Blend is the bomb! While I'm waiting for your next, I will be checking out your bookshop series. Thanks for your books and the recipes!
    Kathy

    ReplyDelete
  8. I remember eating these cookies when I was in Cuba 10 years ago, but I couldn't remember what they were called. I just went back in September and was looking all over for them until FINALLY I found them (and got the name) in a great little bakery in Havana. They were as delicious as I remembered...so excited to try making them myself!

    ReplyDelete
  9. Are these also called Mantecados? They look delicious! I will be making these. Thanks!

    ReplyDelete
  10. Are these also called Mantecados? They look delicious! I will be making these. Thanks!

    ReplyDelete