Cuban Sugar Cookies Food

CUBAN SUGAR COOKIES (TORTICAS DE MORON) WITH DULCE DE LECHE

Steps:

• In a medium bowl, add the flour, salt, and baking powder. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 1 minute. Add the sugar and continue to beat for 4 minutes, until it is light and fluffy. Scrape down sides of bowl as needed.
• Add the egg and beat 1 more minute to combine. Scrape down bowl as needed.
• Add the rum and vanilla and beat to combine.
• Add the flour and beat on low speed until just combined. Do not over-mix.
• Divide the dough in half and shape each half into a round disc. Wrap each one with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or non-stick liners.
• On a lightly floured surface, roll out a disc to about 3/8-inch thickness. Cut out the cookies with a round 2 1/2-inch cookie cutter. Place the cookies on a baking sheet. Gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies. Use your thumb, small teaspoon, or the end of a pestle to make a small indention in the center of each cookie.
• Place the baking sheet in the refrigerator and chill for 10 to 20 minutes to firm up the dough. Repeat rolling and cutting process with second dough disc.
• Bake the cookies until the edges are lightly golden, 15 to 18 minutes. Transfer cookies to a cooling rack and cool completely. Top each cookie with a dollop of dulce de leche.
• Store cookies in a sealed container at room temperature.

CINNAMON SUGAR COOKIES

Steps:

• Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
• Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

COCONUT OIL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
• Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

TORTICAS DE MORON (CUBAN COOKIES FROM THE CITY OF MORON)

Steps:

• In a large bowl, mix the sugar and shortening thoroughly, using a wooden spoon.
• Gradually add the remaining ingredients, blending with your hands.
• Form the dough into a roll about 2 inches in diameter.
• Wrap the roll in plastic and chill for 1 hour.
• Preheat the oven to 350°F.
• With a sharp knife, cut the dough into 1/4 inch slices and place them on a lightly greased or parchment lined cookie sheet.
• With your finger, make a small depression in the center of each cookie.
• Bake until lightly browned, 20-25 minutes.
• Stored in a tightly covered tin, the cookies will keep for one week.