February 10, 2014
Cuban Sugar Cookies
(From Around the World in 80 Miles – 2009)
This makes a big batch!!
1-1/2 cups shortening
2 cups sugar
2 egg yolks
3 teaspoons lime juice
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
In a large bowl, mix flour, salt, and baking powder. Set aside.
Cream the shortening and sugar with an electric mixer. Add the egg yolks, lime juice, and vanilla extract and blend thoroughly.
Continue beating while slowly adding flour mixture. Once all the flour mixture has been added, remove bowl from mixer. Dough will be stiff and somewhat crumbly. This is ok! Use a heavy duty spoon to stir and make sure all flour mixture has been incorporated into the dough.
Divide the dough into two or three portions and place each portion on a sheet of wax paper. Form each dough portion into a log approximately 2″ in diameter. Roll the dough logs in the wax paper and twist the ends. Place logs in the refrigerator for 1 hour. (From personal experience, I know you can leave them overnight as well, and bake them the next day without any loss in quality.)
Preheat the oven to 350 degrees. Unroll the dough logs and slice the cookies about 1/4″ thick. Place the cookies on an ungreased cookie sheet and bake for approximately 10 minutes. Watch for the edges to just begin to brown.
Let cookies cool for several minutes, then remove to a wire rack and sprinkle with powdered sugar.