ROSKETTI!  How does one describe it?  It’s a tradional Chamorro cookie, made with cornstarch…..YES, cornstarch!  Very similar to the Spanish Biscochito, that melts in your mouth, is sometimes crumbly with just a hint of sweetness.  A great accompaniment to your favorite hot drinks like coffee, hot cocoa, or even hot tea.

Serving suggestion....

Serving suggestion….

1 box Cornstarch (I used Argo, yellow box)
1 1/4 – 1 1/2 cups All-purpose Flour (start with 1 1/4 cup first)
1/4 tsp. Baking powder
1/2 tsp. Salt
1 – 1 1/4 cup Sugar, depending on your sweetness level
1 stick Butter, softened (no substitutes)
1 stick Butter flavored Crisco Shortening
2 Eggs
2 tsp. Vanilla extract
2 tsp. Almond extract (I love it with almond, this is MY variation)

In a mixing bowl, cream together the shortening and butter until smooth.


Slowly add in the sugar.


Mix thoroughly until combined well. Add the eggs, one at a time. Mix well to incorporate, making sure to scrape down sides.

Scrape the sides of bowl to make sure all ingredients are incorporated.

Add both extracts.

Add Vanilla and any other extract you decide to use....

Combine all of the dry ingredients together in a separate bowl, mix well.  Beat in the dry ingredients just until well blended, adding more flour if needed to prevent the dough from sticking.  BE CAREFUL, with the cornstarch being so light, you will definitely get a “white cloud” coming from the mixer.

NOTE:  Do not add anymore flour than the noted amount.

Add cornstarch, flour, and baking powder

Mix just until combined....

Use the LOW speed until most of the dry ingredients are incorporated to avoid this. Make sure to scrape down the sides again…..DO NOT OVER MIX!

Scrape down the sides....

Roll pieces of dough into a rope the length of a pencil and roll into a small pretzel shape or coil overlapping the end, tear off the ends to meet and seal.  Another version is to roll into oval balls and press down with a fork.  A cookie press with various shapes can also be used.  Be creative with the shapes.  Below you will see the method of rolling the traditional shape for Rosketti:

NOTE:  I found that rather than using flour to prevent the dough from sticking to the counter, rubbing a bit of butter on your work surface works much better…..

Start by rolling out a rope the size of a pencil, mine was a bit long but it was fine....

Wind it around once....

Allow the ends to meet, then cut off the excess and press the ends together to seal. Place onto greased cookie sheet.....continue rolling the rest.

Place onto a lightly greased cookie sheet and bake at 350 degrees just until the edges of the Rosketti start to turn golden brown, around 15 – 20 minutes or so.

This is the "traditional" way rosketti is coiled.

Variations: In addition to the vanilla extract, 1/2 tsp. Coconut extract can also be added. 1/2 tsp. lemon extract OR 1/2 tsp. Anise extract is also another option.  Dress them up for the holidays with colored sugars and sprinkles.

TIP: If the dough is too dry, add some milk to moisten it to the desired consistency. I’ve noticed when baking these in a darker baking pan, the edges of the rosketti are darker, Hmmm? Just thought I’d share that with you. :)

The dough works really well in a cookie press....

Be creative with your shapes....

Chamorro Rosketti

NOTE:  I was able to extrude the dough using a piping bag and a LARGE star tip and made small rosettes for a holiday look.  To achieve this though, I had to add a bit of water or milk, to the dough, just enough to allow it to squeeze through the tip.  WARNING:  This requires some elbow grease.  Decorate with sprinkles for a festive look.  Bake as instructed.



  1. Thank you for sharing your recipe, I tried other recipes and it didn’t work out for me..I used your recipe once and I was satisfied..thank you again, Elaine

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