CUBAN SUGAR COOKIES (TORTICAS DE MORON) WITH DULCE DE LECHE
A recipe for Cuban sugar cookies also called Torticas de Moron. These buttery and shortbread-like cookies have a hint of citrus from lime zest plus a dulce de leche topping.
Provided by Renee
Categories Dessert
Time 50m
Number Of Ingredients 10
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.
CHEWY SUGAR COOKIES
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Provided by Cindy Catudal Shank
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
- Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
- Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 23.9 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 173.2 mg, Sugar 15.2 g
DULCE DE LECHE COOKIES
Caramel apple dip is the quick filling sandwiched between tender sugar cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
- Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
- In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
- Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)
Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.
Provided by vegchef
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h27m
Yield 24
Number Of Ingredients 9
Steps:
- Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
- Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/4-inch cookies and place on a baking sheet.
- Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
- Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
- Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g
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