Torticas de Morón: Traditional Cuban Christmas Cookies

Updated Feb. 13, 2025

Recipe Overview

Cultural Significance: A beloved Cuban treat hailing from the town of Morón, Torticas de Morón are crisp, buttery (in the traditional sense) cookies celebrated for their bright lime zest and melt-in-your-mouth texture. This recipe honors authentic Cuban technique, using shortening for a tender finish that avoids the denseness of butter.

Prep Time: 25 minutes (including dough resting)

Cook Time: 25 minutes

Total Time: 50 minutes

Yields: ~48 cookies (1/2-inch slices)

Ingredients

For authentic results, follow measurements precisely. Traditional Cuban variations may substitute shortening with lard (manteca); butter or coconut oil are not recommended.

  • 1 cup (185g) vegetable shortening (or lard/manteca for traditional Cuban style)

  • 1 cup (200g) granulated sugar

  • ½ teaspoon vanilla extract

  • Zest of 3 limes (about 1½ tablespoons fresh lime zest)

  • 3 cups (385g) all-purpose flour

  • 1 teaspoon kosher salt (e.g., Diamond Crystal)

Step-by-Step Instructions

Step 1: Cream Shortening & Sugar

In a large mixing bowl, combine the shortening and granulated sugar. Using an electric hand mixer on low speed (or a wooden spoon for traditional technique), cream the ingredients until light and fluffy—approximately 3 minutes. This aeration ensures the cookies remain tender and evenly textured.

Add the vanilla extract and lime zest, mixing until fully incorporated. The lime zest should be bright green and fragrant, confirming fresh limes.

Step 2: Incorporate Dry Ingredients

Gradually add the flour and salt in three equal batches. After each addition, use your fingertips to gently press and mix the dough—avoid overmixing to prevent gluten development (which causes toughness). If the dough crumbles, add 1–2 tablespoons of lime juice or water to bind it; if overly sticky, dust hands lightly with flour.

Step 3: Shape the Dough Log

Preheat oven to 325°F (163°C). Clear a clean, flat workspace and lay a 2-foot length of plastic wrap. Transfer the dough to the center of the wrap, then use the plastic to shape it into a smooth, 2-inch-diameter cylinder. Press firmly against the wrap to ensure uniformity, twisting the ends to seal. Let rest at room temperature for 15 minutes to relax the dough.

Step 4: Slice & Bake

Unwrap the dough and slice into ½-inch rounds with a sharp chef’s knife. If slices crumble, press edges gently with fingertips to smooth. Arrange on a nonstick baking sheet or parchment-lined rimmed sheet, spacing 1 inch apart.

Bake for 20–25 minutes, rotating the tray halfway through, until the bottom is light golden brown and the center feels firm. The cookies will firm up as they cool.

Step 5: Cool & Store

Cool completely on the baking sheet (30 minutes). Store in an airtight container at room temperature for up to 1 week. For best freshness, serve at room temperature with coffee or tea.

Pro Tips from Cooks

  • Authentic Substitutions: Lard (manteca) is traditional; shortening works for convenience, but butter creates a dense "butter cookie" (not tortica).

  • Festive Variations: Roll the dough log in green sanding sugar or lime zest sprinkles before slicing for holiday charm.

  • Guava Twist: Fold a small piece of guava paste into each cookie before baking for a sweet, tropical center—a regional Cuban specialty.

  • Dough Handling: If too dry, add lime juice; if too sticky, dust hands with flour.

Final Note

Torticas de Morón is more than a cookie—it’s a slice of Cuban heritage. With its balance of lime brightness and shortening’s crispness, this recipe bridges tradition and modern baking. Enjoy them with a cup of Cuban coffee for an authentic, nostalgic experience.

“These are simply scrumptious. The lime zest and shortening create a perfect balance—no butter, no shortcuts!” – Chef’s Note

Recipe adapted from traditional Cuban home cooking, with insights from regional cooks.