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.
These are an absolute delight. An irresistible combination of crunchy lime sweetness.
Highly recommend you get some happy lard for these. Once a year I get a tub of it from a local farm for bizcochitos, another great cookie from New Mexico, for which the mysterious, subtle whiff of pork is key to their creamy flavor and texture. These cookies would be great with lard as well. I roll out the bizcochito dough between 2 pieces of parchment to a large rectangle and then cut it into diamond shapes before baking. Perhaps that simple method would work here.
Seeing this recipe makes me tear up. I used to eat these as an occasional treat growing up as a child in Cuba. They would make me so happy. There’s a special place in my brain’s olfactory memory for these. You have to use lard if you can find it. This was in the 90s. Tough times but sweet memories of how much more you appreciate food when there’s scarcity.
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