Torticas de Moron (Cuban Sugar Cookies)

Continuing the Cuban food inspiration, I wanted to make something sweet to end the meal. While researching, I found Torticas de Moron (Cuban Sugar Cookies) are quite popular so I decided to try them out. I used the recipe from the blog  Magnolia Days as inspiration, but I switched it up a bit as usual. You can find the original recipe here.



2 ½ cups of all-purpose flour

1 tsp salt

½ tsp baking powder

1 cup butter (two sticks), at room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 tsp. of rum

1 tsp. vanilla

zest of one lime

Small bag of chocolate wafers


  1. In a bowl, combine the flour, baking powder and salt. Set aside.


  1. In a mixer, beat butter until pale and fluffy.
  1. Gradually add the sugar and egg.


  1. Add the rum, vanilla and zest of lime and beat until combined.


  1. Carefully add the dry mixture to the wet mixture in small batches.
  1. Mix until just combined.
  1. Lay out two large pieces of plastic wrap.


  1. Split the mixture into halves. Shape each half into a disk and wrap. Place each, plastic wrapped disc in the fridge for 2 ½ hours.
  1. After 2 ½ hours, remove the disks. Line two large cookie sheets with parchment paper and preheat the oven to 350 degrees.
  1. Flour the surface of the bar where you’ll be rolling the disks out.
  1. Once floured, knead the dough a bit into a ball.
  1. Flour the rolling pin and roll the ball of dough until it is about ¾ inch thick.
  1. With a small, circle cookie cutter (about 1 ¾ inch in diameter), cut the dough into circles and place on the cookie sheets.


  1. Place the cookie sheets in the oven for 15 minutes.
  1. Remove cookie sheets from oven and place on racks. Let cookies sheet stand on racks for 15 minutes.
  1. After the cookies have slightly set and cooled, remove from cookie sheets and place onto wax paper.
  1. Pour chocolate wafers into a microwave safe bowl. Cover with wax paper and heat in the microwave for 30 seconds.
  1. After 30 seconds, stir chocolate wafers and then recover and heat again for 30 more seconds.
  1. Remove chocolate from microwave and stir until the mixture is smooth.
  1. Take a quart size Ziploc bag and fill with chocolate mixture.
  1. Very carefully, cut off the corner of the bag.
  1. Drizzle chocolate over the cookies.


  1. Let sit for 20 minutes to ½ an hour.



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