Torticas de Morón are a Cuban speciality and are very popular in Cuban bakeries. Cuban cooking is a fusion of African, Carribean and Spanish cuisines, and so has a variety of immensely flavorful elements to draw from!
The predominant flavors of these cookies are lime, rum, and cinnamon. The non-vegan recipe calls for eggs and butter/lard, which I replaced with vegan-margarine and applesauce (to keep the cookies moist). They came out light and fluffy and aromatic... the perfect compliment to a bright sunny day and the red chilie & tomatillo tacos I made. Mmmmm...
2/3 cups vegan sugar
1 cup vegan margarine
3 tbsp lime zest
3 tsp rum extract (or regular rum if you have it around)
guava paste (a common Latin ingredient, it can usually be found in the Goya aisle)
1. Preheat oven to 350 degrees, line two baking sheets with parchment paper.
3. Separate the dough into 3 sections, refridgerating the ones you aren't using.
4. Roll the dough out onto a floured surface. Cut into 2 1/2-inch rounds (they should be about 1/3 of an inch thick). Line them up on parchment paper over the baking sheet. Parchment paper is AWESOME and requires little-to-no clean up. (Which is obviously why I use it).
5. Cut the guava paste into small pieces and press them into the tops of the cookies. Bake for 14 minutes until the bottoms are lightly browned.
6. Lastly, let cool for about 5 minutes and enjoy! I topped mine with powered sugar because Cuban desserts are supposed to be muyyyyy muyyyyyyyy dulce!