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
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a mixer, beat butter until pale and fluffy.
- Gradually add the sugar and egg.
- Add the rum, vanilla and zest of lime and beat until combined.
- Carefully add the dry mixture to the wet mixture in small batches.
- Mix until just combined.
- Lay out two large pieces of plastic wrap.
- 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.
- After 2 ½ hours, remove the disks. Line two large cookie sheets with parchment paper and preheat the oven to 350 degrees.
- Flour the surface of the bar where you’ll be rolling the disks out.
- Once floured, knead the dough a bit into a ball.
- Flour the rolling pin and roll the ball of dough until it is about ¾ inch thick.
- With a small, circle cookie cutter (about 1 ¾ inch in diameter), cut the dough into circles and place on the cookie sheets.
- Place the cookie sheets in the oven for 15 minutes.
- Remove cookie sheets from oven and place on racks. Let cookies sheet stand on racks for 15 minutes.
- After the cookies have slightly set and cooled, remove from cookie sheets and place onto wax paper.
- Pour chocolate wafers into a microwave safe bowl. Cover with wax paper and heat in the microwave for 30 seconds.
- After 30 seconds, stir chocolate wafers and then recover and heat again for 30 more seconds.
- Remove chocolate from microwave and stir until the mixture is smooth.
- Take a quart size Ziploc bag and fill with chocolate mixture.
- Very carefully, cut off the corner of the bag.
- Drizzle chocolate over the cookies.
- Let sit for 20 minutes to ½ an hour.