Baking cookies during the holidays for gift giving is a yearly ritual for me. This year, I baked several different types of cookies to give to my friends, my neighbors and my family. The first cookie is a take on the classic cornflake cookie. Instead of using cornflakes to provide texture and crunch to the cookie, this one uses arare (literally translated as hailstones!), or more commonly known as either mochi crunch, kaki mochi or rice crackers. Arare are generally baked mochi rice "crackers" that come in many different shapes and sizes. They are typically seasoned with shoyu (soy sauce) and sugar, and have a nice savory flavor. They are hard, crunchy and delicious.
These cookies are so easy to make. I hope you all enjoy them!
Arare Cookies (Makes 2 dozen medium-sized cookies)
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 mini yakko arare*
You may use any type of arare. If using arare such as sakura, crush it into smaller pieces.
Here is what the mini yakko arare looks like.
Looks sort of like a twisted pyramid doesn't it?
- 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 and mix until dough just starts to come together. Do not over mix! 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).
These cookies are light and crisp and have a nice crunchiness to them. Enjoy!