Dessert: United States – Northern Mariana Islands (Pacific Island U.S. Territories) – Chamorro Rosketti

Serving Size: 8

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 2 cups (240 g) cornstarch
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (1 stick) (113 g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
- 1–2 tbsp (15–30 ml) milk, only if dough is too dry
- Powdered sugar for dusting

Instructions

Short Description:
Light, crumbly Chamorro cookies made primarily with cornstarch for a melt-in-the-mouth texture; gently sweet and commonly dusted with powdered sugar.

Regional Notes:
This Chamorro version relies on a high proportion of cornstarch, producing the signature dry, crumbly interior distinct from other rosketti types. The recipe reflects the traditional, simple-prep island approach—few ingredients, hand-formed shapes, and low-temperature baking to preserve pale, tender cookies.

1. Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or lightly grease.
2. In a medium bowl, whisk together cornstarch, all-purpose flour, baking powder, and salt; set aside.
3. In a large bowl, cream the softened butter and granulated sugar until pale and smooth (about 2–3 minutes). Beat in the egg, then the egg yolk, followed by the vanilla extract until blended.
4. Gradually add the dry ingredients to the butter mixture and stir until a soft dough forms. If the dough feels too crumbly and will not hold together, add milk 1 teaspoon at a time (up to 1–2 tbsp/15–30 ml) until pliable but not sticky.
5. For easier shaping, chill the dough 15–20 minutes wrapped in plastic (optional). Divide the dough into small pieces about 1 tablespoon each.
6. Roll each piece between your palms or on a lightly floured surface into a rope about 3–4 inches (7–10 cm) long, then form into small rings, crescents, or simple twists—traditional Chamorro shapes are small and hand-formed.
7. Place shaped rosketti on the prepared baking sheets about 1 inch (2.5 cm) apart. Bake at 325°F (163°C) for 15–20 minutes, until the cookies are set and very lightly colored; they should remain pale.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.
9. Store in an airtight container at room temperature for up to 5 days; layers separated with parchment to preserve the delicate texture.