These are a local favorite back in Hawaii, one of my favorites. You start with a cornflake cookie base but instead of cornflakes, you use arare (ah-rah-ray); also known as mochi crunch, kakimochi or soy flavored rice crackers. They have a sweet, buttery cookie texture that’s complimented nicely by the saltiness of the arare. They’re addicting. Really, it’s best to just give these away; otherwise, you might just eat the whole batch yourself!
You might be wondering, “Great, where am I going to find those ara-whatever crackers to make these cookies?” Try your local asian store! I’ve definitely seen them there. I used the arare my family occasionally sends my way from Hawaii. If you buy something similar to the mixed arare I have pictured below, crush up the pieces before folding it into the cookie dough. Also, if you have extra arare after you’re done making cookies, you might want to try them with some popcorn. Nope, not joking. Arare with popcorn is one of my favorite ways to enjoy popcorn! Try it. 😉 Let me know what you think. So, have fun with these fast and easy cookies! Make them as part of your holiday cookies – everyone will love them! Enjoy!
What you need:
1 stick butter (1/2 cup)
1 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
3/4 cup crushed arare
What to do:
- Preheat oven to 325º F.
- Sift together flour and baking soda. Set aside.
- In a mixing bowl, cream butter and sugar until fluffy. Add vanilla, and continue to mix. Add flour mixture in two batches; mix until dough just starts to come together. Do not over mix – dough will become tough! Fold in arare until evenly distributed. Cover with plastic wrap and chill for approximately 20 minutes.
- Working quickly, drop by the rounded teaspoonful onto a slightly greased cookie sheet (I used a Silpat®silicone baking sheet). Flatten slightly.
- Bake at 325º F for 15 – 18 minutes or until golden brown. Remove from oven and cool on cookie sheet for about 10 minutes.
- Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to two weeks (depending on the humidity).