Cuban Cookies (Torticas de Moron) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 48 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup sugar | 1 cup vegetable shortening | 4 cups all-purpose flour |
| 1-1/2 teaspoons grated lime peel | 1 teaspoon salt | 1 teaspoon baking powder |
| 1 | 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 in plastic wrap, and chill for 1 hour. |
| 2 | Preheat the oven to 350 F. With a sharp knife, cut the dough into 1/4-inch slices and place them on a nonstick or a lightly buttered regular cookie sheet. With your finger, make a small depression in the center of each cookie, and bake until lightly browned, 20 to 25 minutes. Store in a tightly covered tin. The cookies will keep for one week. |