Buenas Dias!
Hungry for more Guam goodies? Well, here's another local treat: Rosketti. Its a powdery cookie that's slightly sweet with a hint of anise, vanilla and lemon.
I made some today except mine had no anise (couldn't find any!). It worked out well without it though so I would just list it as optional.
Here's the recipe if you ever want to try it. It's really simple so I hope you will!
Rosketti
Ingredients:
(note: this recipe makes A LOT of cookies. I suggest cutting each ingredient in half. example: instead of 1 box of cornstarch, i used 1/2 of the box, and instead of 1 cup of sugar, i used 1/2 cup...etc. But unless you intend to make these for a large group/party, then follow as listed)
- 1 box of cornstarch
- 1 cup sugar
- 1 and 1/4 cups flour
- 1/4 tsp baking powder
- 1 cup (2 sticks) margarine (room temp)
- 3 large eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1/4 tsp anise (optional)
- 1/2 cup milk (used only to moisten)
Preparation:
Preheat oven to 350 degrees.
Sift cornstarch, sugar, flour, and baking powder together.
Add softened butter and mix well by hand.
Combine wet ingredients, except milk, and beat well.
Mix together with dry ingredients.
Add milk little by little to moisten dough. (You may not need to use the whole 1/2 cup. Dough should end up being a little bit sticky.)
Knead well until glossy.
Make 1 inch balls and press once with a fork or with your thumb. (you could use a cookie press to get more interesting shapes.)
Bake for 35 minutes or until slightly golden brown. Be sure to use the top or second to the top rack in your oven.
Cool cookies on sheet for 5 minutes then transfer to cooling rack for 20 to 30 minutes.
( adapted from a recipe by l. castro, e. borja & r. ada )
ready for the oven
ready to be eaten!
......
Adios & Happy Baking!
