When we were on Oahu in April we found Wholesale Unlimited, Inc. and the Betty's Best Cookies brand. They make an Arare Crunch Shortbread cookie. We loved them and made a couple of trips back to buy more including several bags to bring home...
Purchasing them there is not expensive but buying them on the mainland is prohibitive (shipping costs...). So I've decided to try to duplicate them.
If you look at the picture of the cookies, you can see that they are not flat; rather they are almost the size of a golf ball and stand up in a nice round ball (flat on the bottom).
The arare (Japanese rice crackers) add a very yummy crunch like nuts but the saltiness from the soy sauce is a great counterpoint to the sweet cookie. (I put the arare in a zip lock and gave them some gentle whacks so they resembled chopped nuts).
Here's a link so you can see the Betty's Best cookies:
I'm not a great baker but so far have tried a Mexican Wedding cookie recipe. They stayed high and nice and round but were much more fragile than the Betty's brand. The Betty's cookies were much more durable, while still tasting primarily of butter... There was very little tendency for falling apart the way Mexican Wedding cookies tend to do.
I've searched this board and found a couple of long threads on how to keep cookies high rather than flat and will try the suggestion of using other types of flour (bread, etc.) and chilling the balls after they're formed, but I'm hoping for more suggestions.
TYIA for any help...
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