Featured in the Honolulu Star-Advertiser on May 16, 2012.
Recipe compliments of Marla Miyamura.
Preheat oven to 325°F. Grease a baking sheet with non-stick cooking spray. Sift together flour and baking soda. Set aside. In a mixing bowl, cream butter and sugar with an electric mixer until fluffy (about 2-3 minutes). Add vanilla, and continue to mix. Add flour mixture in two batches (adding one at a time) and mix until dough starts to come together. Make sure to not over mix. Mix in furikake and arare until evenly distributed. Cover with plastic wrap and chill dough in the refrigerator for approximately 20 minutes. Drop dough by rounded teaspoons or portion scoop onto baking sheet and flatten slightly.
Optional: Place a single mini yakko arare in the center of each cookie as garnish. Bake 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. Makes approximately 2 dozen cookies (depending on size of cookies).
Approximate Nutrient Analysis per cookie:
140 calories, 7 g fat, 4.5 g saturated fat, 15mg cholesterol, 100 mg sodium, 17 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein
Great firm cookie with unique taste!! I divide the dough into thirds, mold each in a large "spam musubi" form to form a log which is then wrapped in plastic (saran) to chill. Makes for easy slicing. Also chopped up extra nori for color/taste impact. Use of "Hana Rice Crackers" arare imparts orange colored flecks which contrast with the dark nori for a beautiful cookie.
by James "Kimo" Ahia on 3/12/2016
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