Dessert: United States – Guam (Pacific Island United States Territories) – Chamorro Rosketti

Serving Size: 36

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 1 cup (200 g) granulated sugar  
- 3/4 cup (170 g) unsalted butter, softened  
- 1/2 cup (112 g) vegetable shortening or lard, softened  
- 2 large eggs (approx. 100 g total)  
- 1 tsp (5 ml) vanilla extract  
- 1/2 tsp (2.5 ml) anise extract or 1 tsp (1 g) ground anise (optional)  
- 1 tsp (4 g) baking powder  
- 1/4 tsp (1.5 g) salt  
- 2 1/2 cups (300 g) cornstarch  
- 1 cup (125 g) all-purpose flour  
- 1–2 tbsp (15–30 ml) milk, only if needed to bring dough together  
- 1/2 cup (60 g) powdered sugar, for dusting

Instructions

Short Description:
A tender, crumbly Chamorro cookie made chiefly with cornstarch for a melt-in-the-mouth texture; lightly anise-scented and dusted with powdered sugar.

Regional Notes:
This Guam Chamorro version relies heavily on cornstarch (rather than only wheat flour) to produce the signature dry, sandy crumble that distinguishes Rosketti from other cookies. Traditional recipes often use a blend of butter and shortening or lard for a rich, delicate crumb and may include anise for a familiar island flavor.

1. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.  
2. In a large bowl, cream together the granulated sugar, softened butter, and shortening (or lard) with an electric mixer until light and fluffy, about 2–3 minutes.  
3. Beat in the eggs one at a time, then add the vanilla and anise (if using) and mix until combined.  
4. In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.  
5. Gradually fold the dry ingredients into the wet mixture with a spatula until a soft, slightly crumbly dough forms. If the dough is too dry to shape, add 1 tablespoon of milk and mix; add a second tablespoon only if necessary. The dough should hold together when pressed.  
6. Pinch off small pieces of dough (about 1 tablespoon each) and roll between your palms into short ropes about 2 inches (5 cm) long; shape into S-scrolls, small crescents, or small knots—traditional Rosketti shapes. Place cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.  
7. Bake for 12–15 minutes, or until the bottoms are set and the tops no longer look raw (do not brown). The cookies should remain pale.  
8. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.  
9. Once fully cooled, dust generously with powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days; the texture softens slightly over time but remains tender.