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."
 
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photo by shelleychez photo by shelleychez
photo by shelleychez
photo by Kalli L. photo by Kalli L.
Ready In:
2hrs 10mins
Ingredients:
6
Yields:
4 dozen
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ingredients

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directions

  • 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.

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Reviews

  1. So this recipe definitely is missing something because I followed it to a T and it’s very crumbly and dry, no way it will form into a dough. I don’t think 1 cup of shortening is going to moisten 5 cups of flour and sugar. What are we missing here??
     
    • Review photo by Kalli L.
  2. I have been looking for a recipe for these since I picked them up from a Cuban bakery in Tampa. I LOVE THESE. Next time I make them, I'll try a tad bit more vegetable shortening, and a little less flour as I couldn't get the dough to stay together in a roll. Thanks so much for sharing!
     
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Tweaks

  1. Too dry
     

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