There traditional Cuban cookies have a crumbly, shortbread texture. They are not too sweet and have a little tang from the lime zest. You can find packs of there sold in various marketplaces in Miami, but homemade is, of course, much better! These would make great gifts.
-----------------------------------
TORTICAS DE MORON
Time: 45 minutes
Makes approximately 12-16 cookies
Ingredients:
1 cup white sugar
1 cup Crisco
3 cups flour
1 tsp. lime zest
Directions:
- Preheat oven to 350°F
- Cream the Crisco and white sugar together
- Slowly mix in the flour and lime zest
- Once the dough is complete, roll it out on a floured service to a ½ inch thick sheet and cut into cookies about 1-2 inches in diameter. Alternatively, you can roll little balls by hand and press each down to make a cookie about 1-2 inches in diameter.
- Place cookies on a baking sheet lined with wax paper and bake for 20-25 minutes.
- If you like, spinkle each cookie with sugar before baking
Notes & Comments:
- You can sprinkle more lime zest over the freshly baked torticas to add some more color and flavor.
- I believe you can use lard instead of Crisco to make richer tasting cookies.
--------------------
Receta Original:
--------------------
TORTICAS DE MORON
1 taza azúcar blanca
1 taza de Crisco
3 tazas de harina
1 cdta. ralladura de limón
Una el Crisco con el azúcar y añádale la harina poco a poco y la ralladura de limón. Cuando todos esté unido, extiéndalo con el rodillo y corte la masa en redondeles o dele forma de tortica con la mano. Colóquelas en una tartera cubierta con papel encerado y hornéelas a 350°F durante 20 ó 25 minutos. So lo desea, polvoréelas antes o después de hornearlas con un poco de azúcar.
Comments
Post a Comment