Embark on a delectable journey as we explore into the world of Torticas de Moron, those heavenly Cuban sugar cookies with a twist. Originating from the charming city of Moron, Cuba, these treats are more than just cookies – they're a delightful fusion of sugar and shortbread magic. Join me in discovering the secret ingredient that elevates these tropical delights – the zesty lime. But here's the twist – I've decided to put my own spin on tradition by experimenting with ingredients. From the classic use of shortening to a daring dance with butter, discover the nuances that transform these cookies into a personalized symphony of flavors. Join me as we uncover the surprising results and find the perfect balance to make your Torticas de Moron experience truly unique.
Torticas de Moron have a rich historical background deeply intertwined with the city of Moron, Cuba. The roots of these delightful sugar cookies can be traced back to the traditions and culture of this charming Cuban city.
Moron, located in the Ciego de Ávila Province of central Cuba, is renowned for its unique culinary heritage, and Torticas de Moron are a flavorful reflection of this local gastronomic legacy. The cookies are not just a sweet treat; they embody the essence of Moron's culinary history.
The origins of Torticas de Moron are believed to date back many decades, with local bakers perfecting the recipe over generations. The city's residents take pride in these cookies, considering them an integral part of their cultural identity. Moron, with its vibrant community and traditional culinary practices, has become synonymous with these scrumptious sugar delights.
The connection between Torticas de Moron and the city of Moron goes beyond a mere culinary association. The cookies are often considered a symbol of local pride, reflecting the warmth and hospitality of the people in this Cuban city.
In essence, the historical background of Torticas de Moron is a tale woven into the fabric of Moron's cultural tapestry, showcasing the culinary craftsmanship and the enduring traditions of this vibrant Cuban city.
Originally Cubans used lard from pork to make these cookies. We will be using shortening instead.
Since these cookies are similar to a shortbread cookie, it got me thinking, and I wanted to try them with butter because I love butter. So I did an experiment, and I made a batch with butter too. They were just as good, but I have to say I actually preferred the shortening version. The hint of lime really came through with the shortening recipe. When using butter, I could not taste the lime as much, and that's what makes these cookies taste like they came straight from Cuba. If you decide to use butter, I would increase the amount of lime zest to 2 teaspoons.
The second experiment I tried was after the cookies were cooled, I topped them with a lime glaze and sprinkled a little extra lime zest on top for color. This experiment was a success! If you want to stay completely traditional, you can brush the tops with a little egg white and sprinkle them with sugar before cooking.
Either way, these cookies are a tropical delight that melts in your mouth. Pair them with a strong shot of Cuban espresso, and you won't be disappointed.
Step-by-step instructions for making Torticas de Moron cookies.
Torticas de Moron cookies achieve the perfect balance of sweetness along with the subtle zing of lime.
But the true magic happens when you pair these heavenly Cuban shortbread cookies with a robust shot of Cuban espresso or a velvety cafe con leche. The rich, bold notes of the coffee perfectly complement the light but decadent texture of the cookies.
As you take a bite of a Tortica de Moron and savor the melt-in-your-mouth texture, the coffee's warmth enhances the tropical essence, elevating the entire experience. Whether you're starting your day with a morning pick-me-up or winding down with an evening treat, the pairing of Torticas de Moron with Cuban espresso or cafe con leche is an exquisite ritual that promises to leave you satisfied.
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Using a mixer cream together shortening and sugar until creamy. 
Mix in egg, vanilla and lime zest until evenly incorporated.
Mix in flour mixture a cup at a time. Dough will be crumbly in texture.
Transfer dough to a lightly floured work surface. Shape cookie dough into a 2 inch diameter log. Wrap the log in plastic wrap and chill for at least 30 minutes. 
Preheat oven to 350 degrees. Cut log into 1/2 inch slices.
Line a baking sheet with parchment paper. Place each cookie about an inch apart and bake for 20 minutes.
While cookies are cooling make the glaze. In a small bowl mix together powdered sugar, water and lime juice. Spoon glaze over cookies and let set. Sprinkle extra lime zest over glaze for color if desired.