Rosketti

1. In the bowl of a stand mixer, beat the butter until smooth.
2. While continuing to beat, slowly add the sugar and beat until obtaining a creamy mixture.
3. Incorporate the eggs in 4 times while beating
4. Stir in the vanilla extract.
5. In a separate bowl, combine the cornstarch, flour, baking powder, and salt and sieve.
6. Using the flat beater (K) at slow speed, add all the dry ingredients to the creamy mixture in the bowl of the stand mixer until obtaining a smooth mixture.
7. Line a baking sheet with parchment paper.
8. Divide the dough into 30 to 35 pieces of dough and form very smooth balls the size of a ping pong ball.
9. Preheat the oven to 350 F / 175 C.
10. There are three traditional shapes of rosketti.

1st shape

1. Place the balls, well spaced, on the sheet lined with parchment paper.
2. Press on each ball with a fork to flatten it by giving it a slightly oval shape.

2nd shape

1. Form a long rope then wrap it around itself, giving it a snail shape.

3rd shape

1. Make a long rope then give the shape of a pretzel.

Baking

1. Place the rosketti on the baking sheet, and bake for 15 to 20 minutes.
2. The edges of the rosketti will begin to turn golden brown and the rest of the rosketti will remain a very light color.
3. Just as they come out of the oven, place the rosketti on a wire rack to allow them to cool.