Apparently there are as many versions of this cookie as there are grandmothers! I found
this one.
The cookie, called "Mantecado" (pronounced by some as mantecao) or Torticas de Morron is actually a Cuban cookie. Mantecado means ice-cream in Spanish, the cookie is called this because it melts in your mouth. They are similar to a Pecan Sandie. When I was a child, my Mom kept these cookies in a big glass jar so that my sister and I could enjoy one or two with a glass of ice-cold milk when we came home from school.
Here is a little bit of history on these yummy cookies:
Morron is a town in the province of Camaguey, Cuba. The town is famous for the origin of the cookies. Many bakers who fled Castro's oppression in the early 60's brought their recipe for the cookie to the mainland and today the cookies can be found in Cuban bakeries in Tampa and Miami. Sometimes they are sprinkled liberally with sugar on top or with colorful sprinkles.
Here is a recipe for you to make at home.
Enjoy!!
Torticas de Morron
makes about 48 cookies
1 c. sugar
1 c. shortening
4 c. all-purpose flour
1 1/2 t. grated lime peel
1 t. salt
1 t. baking powder
In a large bowl, cream the sugar and shortening using a wooden spoon. Gradually add the remianing ingredients blending with your clean hands. Form the dough into a roll about 2 inches in diameter and wrap in plastic wrap and chill for 1 hour.
Preheat oven to 350 and with a sharp knife cut the dough into 1/4 inch slices and place them on a non-stick or lightly buttered cookie sheet. With your finger make an indentation in
the center of the cookie and bake them until lightly browned, 20-25 minutes. Store in a glass jar or tighly lidded tin. The cookies will keep for one week.
