- 2 boxes corn starch
- 1 cup flour
- 3 eggs
- 1 ½ cups sugar
- 1 cup shortening
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ tsp lemon extract
Cream shortening and blend in sugar. Add eggs, salt and flavoring. Beat well.
Sift two boxes of corn starch with flour and baking powder. Add to the first mixture, blending well.
Turn dough out on a board covered with corn starch until the dough is smooth and firm.
Pinch off pieces of dough to make balls about 1 – 1 ½ inches in diameter.
Roll the dough into a pencil-sized rope. Coil and place on greased cookie sheet.
Bake in 325 degree oven until light brown.
Makes 6 to 8 dozen.
Rosquettes are a traditional Guamanian treat for all occasions.
By Dolores Tuncap
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).|
|* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.|