Torticas de Morón
Updated Feb. 13, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/185 grams vegetable shortening
- 1cup/200 grams granulated sugar
- ½teaspoon vanilla extract
- Zest of 3 limes (about 1½ tablespoons lime zest)
- 3cups/385 grams all-purpose flour
- 1teaspoon kosher salt (Diamond Crystal)
Nutritional analysis per serving (24 servings)
164 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 2 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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. If the dough doesn't come together, mix in a splash of lime juice or water.
- Step 3
Heat oven to 325 degrees. Clear off part of your work surface, and lay down a 2-foot-long piece of plastic wrap.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
butter. not veg shortening. fabulous cookie
Sorry but whoever said butter or coconut oil is completely wrong. The traditional recipe calls for 'manteca' which in Cuban Spanish can mean either shortening or lard. Either can be used for making this, but definitely not butter. Adding butter gives you a butter cooker, not tortica. And the addition of the lime zest is also a key component. In Cuban cuisine in general when in doubt, add citrus.
Stop fiddling around and purchase some shortening! We've been following these chef's advice, paying extra for it in fact. I could count on one hand the recipes I make that call for shortening. And perhaps I make them once every 2 years. These torticas are simply scrumptious.
Well these are delicious. I used butter instead of "shortening" and I happen to have lime flavored Christmas sprinkles, so I rolled the log in those. Perfect Christmas cookies.
Followed recipe precisely. They turned out perfect! I did not have any issues with the dough coming together. I made these for a Christmas cookie exchange and rolled the log in green sanding sugar before slicing and baking. I was not thrilled at the prospect at using a wooden spoon to mix the sugar and shortening,but it did not take long, .
I am Cuban and my traditional father did not ever "cook" but for some reason he would make these cookies, That was his entire kitchen repertoire. Lard ("manteca") pork fat is the authentic ingredient. He would make little balls of dough- no log, flatten them slightly and put a little piece of guava paste in the center before baking, So cute and delicious!