Cuban Sugar Cookies with Guava and Lime (Torticas de Moron)

Name: Cuban Sugar Cookies with Guava and Lime (Torticas de Moron)
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: About 3 dozen cookies
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon baking powder; 2 sticks (1 cup) unsalted butter; 1 cup sugar; 1 large egg; 1 1/2 teaspoons light rum; 2 teaspoons finely grated lime zest; 5 tablespoons guava preserves or jam

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Traditionally, these sugar cookies are made with lard and, more recently, vegetable shortening, but this recipe calls for butter. They can be made plain and sprinkled with sugar or with a guava center.

Level: Easy
Total: 3 hr 20 min

Prep: 35 min
Inactive: 2 hr 25 min
Cook: 20 min

Yield: About 3 dozen cookies

Level: Easy
Total: 3 hr 20 min

Prep: 35 min
Inactive: 2 hr 25 min
Cook: 20 min

Yield: About 3 dozen cookies

Ingredients

2 1/2 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

2 sticks (1 cup) unsalted butter

1 cup sugar

1 large egg

1 1/2 teaspoons light rum

2 teaspoons finely grated lime zest

5 tablespoons guava preserves or jam

Directions

Combine the flour, salt and baking powder in a medium mixing bowl and set aside.
In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the sugar and continue to beat until it is pale and fluffy, an additional 3 to 4 minutes. Add the egg and continue to beat 1 more minute. Stir in the rum and lime zest.
Add the flour mixture to the creamed butter all at once then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated, do not over-mix. Shape the dough into 2 equal discs, and cover each in plastic wrap. Refrigerate until very firm, at least 2 hours or overnight.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
Place one portion of dough between 2 pieces of parchment or wax paper (keep remaining dough chilled) and roll out to about 1/2-inch thick. Repeat with remaining dough. Return the rolled discs to the refrigerator between layers of parchment and chill until firm again, 15 to 20 minutes.
Using a round cookie cutter (about 1 1/2-inch wide) or other desired shape, cut out the cookies and place on the lined baking sheet. Re-roll scraps once to cut more shapes. Using a small teaspoon or narrow end of a pestle, make a small indentation in the center of each cookie. Chill shaped cookies until firm, 5 minutes, while you prepare the guava filling.
In a small saucepan, melt guava preserves over low heat, 5 minutes, stirring constantly until smooth. Strain preserves into a bowl.
Place about 1/4 teaspoon of melted guava in the center of each cookie, do not overfill. Bake the cookies until the edges are lightly golden, though the tops will still be pale, 15 to 18 minutes. Using a spatula, carefully remove the cookies and lay out on a cooling rack.