Cuban Shortbread Cookies, or Torticas de Morón, are buttery, crumbly, melt-in-your-mouth cookies with a hint of lime, a whisper of rum (if you want), and a dollop of guava right in the center.
Morón is the home of the famous Torticas de Morón. It is in Ciego de Ávila Province in central Cuba, though it used to be part of Camagüey before 1976. My dad actually lived in Camagüey back in the day, so these cookies feel a little extra special to me.
If you grew up in a Cuban household (or anywhere near one!), chances are Torticas de Morón made an appearance at some point. Made with just a few humble ingredients, these cookies are proof that the simplest recipes are often the most delicious.
This recipe has all that rich, crunchy texture, with a hint of lime and a touch of guava, like the one I grew up with.
Whether you serve them with Cuban coffee, at holidays, or just because it's Tuesday after Vegan Cuban Picadillo, these cookies are pure island comfort in every bite.
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Why I Love This Recipe
- Like my Vegan Chocolate Chip Cookies, they're simple to make with just a few pantry staples.
- The texture is crunchy, crumbly, and perfectly sweet.
- A little lime zest and guava turn a humble cookie into a Cuban delight.
Ingredients
Guava Paste or Guava Jam: It's up to you if you want to add the guava and which kind. Just make sure to use the jam after baking. See the directions for details.
Sugar: Use fine granulated organic sugar.
Vegan Butter: Traditionally, these Cuban cookies are made with vegetable shortening (or, believe it or not, lard), but I prefer the rich, buttery flavor that unsalted vegan butter adds. Feel free to swap back to shortening if you'd like.
See the printable recipe card for quantities and a complete ingredient list.
Variations
Add a ¼ teaspoon of rum extract or a tablespoon of dark or aged rum for extra depth.
Sprinkle powdered sugar over the top for a nice presentation. Not traditional, but a nice addition.
How To Make Torticas de Moron
See the complete printable recipe card below for the details.
Step 1-4: Make the Dough
Step 1: Cream the butter and sugar: In a large mixing bowl, beat the butter and powdered sugar together with a hand mixer or a stand mixer.
Step 2: Add flavorings: Mix in the vanilla extract, salt, and lime zest until evenly combined.
Step 3: Add dry ingredients: Stir in the flour until a soft dough forms.
Step 4: Shape the dough: Gather it and form a smooth log about 2 inches thick. You can wrap the dough in plastic wrap and chill it in the fridge for easier slicing, if desired.
Step 5-8: Shape and Fill
Step 5: Slice the dough: Slice the log into ½-inch rounds.
Step 6: Alternative method: If preferred, roll out the dough and cut with a round cookie cutter.
Step 7: Make indents: Place the cookies on a parchment- or silicone-lined baking sheet, then press a small indentation in the center of each one. This is optional if adding the guava.
Step 8: Add guava: Cut a small slice of guava paste. With a frosting tip, cut out a small circle.
Step 9-10: Bake and Finish
Step 9: Bake: Press a piece of the guava into each indentation. Bake at 350°F (175°C) for 15-18 minutes, or until the edges are lightly golden.
Step 10: Add jam (optional): If using guava jam instead of paste, spoon a little into the centers after baking once the cookies have cooled. Now they are ready to eat.
Top Tips
- Room temperature butter is key.
- Spoon and level your flour. Don't scoop straight from the bag or your cookies may turn out dry and crumbly.
- Keep them uniform - Whether slicing from a log or using a cookie cutter, aim for the same thickness for even baking. I keep them a little under ½ an inch, which takes about 18 minutes in my oven. If you're making them thinner or thicker, you will need to adjust the cooking time accordingly.
- Even though traditionally Cuban torticas de Moron are on the thicker side, feel free to roll them to your desired thickness.
- Add guava paste before baking, jam after. Paste softens beautifully in the oven, but jam can bubble over and make a mess on your cookies.
Serving Suggestions
- Dip into Cuban coffee (cafecito) - The sweet, buttery crumb is perfect with a strong espresso shot or dipped into a café con leche.
- Serve with another delicious Cuban dessert, Pastelitos de Guayaba (Guava Pastries).
- Serve or crumble a few over Chocolate Banana Ice Cream or Vegan Banana Ice Cream for a Cuban-inspired treat.
- Gift them! - Pack them in a tin with parchment paper - they travel beautifully and make a sweet homemade gift.
- Have an entire Cuban meal, served after some Quick Cuban Black Beans and rice.
Recipe FAQS
Not usually, but if your kitchen is warm or the dough feels too soft, chill it for 30 minutes to make shaping easier.
Keep in an airtight container at room temperature for up to 5 days - or refrigerate for a slightly firmer texture.
You can store the dough tightly wrapped in plastic wrap in the refrigerator for up to 3 days. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before shaping. For longer storage, freeze the dough for up to 2 months. Thaw it overnight in the fridge before using.
As unofficial recipe testers, I love hearing how these Torticas de Moron turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Recipe Card
Cuban Shortbread Cookies (Torticas de Morón)
Equipment
- Stand Mixer optional
- Hand Mixer optional
Ingredients
- 10 tablespoons unsalted vegan butter room temperature
- ½ cup fine granulated sugar 110 grams
- 1 teaspoon pure vanilla extract
- ¼ teaspoon rum extract optional (or 1 tablespoon of dark or aged rum)
- zest of 3 limes
- 1½ cups all-purpose flour 210 grams - scooped and leveled (See Note 1)
- ¼ teaspoon salt
- guava paste or guava jam
Instructions
- Preheat: Preheat oven to 350°F (175°C).
- Cream the butter and sugar: In a large bowl beat the vegan butter and powdered sugar together until smooth and pale. (You can use a hand mixer, stand mixer with paddle attachment, or do it manually with a whisk).
- Add the flavor: Mix in vanilla extract, rum extract (if using), and lime zest, and salt until evenly incorporated.
- Add the dry ingredients: Add the flour in stages while mixing until a dough forms. The result should be a soft dough but not sticky.
- Shape the cookies: Scoop the dough onto a lightly floured surface. You've got two options here:Option 1: Divide the dough into two pieces - this makes it easier to roll. Shape each dough into a log (with about a 2-inch diameter), then slice into about ½-inch rounds. This results in a more rustic looking cookie. (See note 2)Option 2: Place a piece of parchment over the dough and roll it out to about ½ inch thick. Remove the top sheet and use a cookie cutter to cut out shapes.* (See Note 2)
- Guava paste or jam: Transfer the cookies to a parchment or silicone-lined baking sheet, spacing them about 2 inches apart. Press a small indent into the center of each cookie with your finger. (*See Note 3)If using guava paste, slice a piece from the bar. Use a small round cutter or piping tip to punch out pieces. Gently press them into the cookie indent before baking - they'll soften perfectly in the oven. If using guava jam or preserves, wait until the cookies have baked and cooled, then spoon a little into the center for a glossy, neat finish.
- Bake and Enjoy: Bake for 15-18 minutes. Let cookies cool on the pan for 10 minutes. If you are using the guava jam, add a little scoop to the center indent for a nice presentation.
Regi Pearce says
These cookies are pure nostalgia for me — buttery, crumbly, and just the right hint of lime. The guava makes them so good. Perfect dipped in a cafe con leche in the afternoon.