Hurricane Popcorn Cookies
Yesterday, I had a quick burst of inspiration to make a hurricane popcorn cookie using island princess mochi pop which is a combination of carmel corn, arare (rice crackers)...added macadamia nuts and furikake.
1/2 cup butter, softened
1 cup brown sugar
1 teaspoon Aloha shoyu soy sauce
1 Egg (room temperature)
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
Pinch salt
2 tablespoons furikake
4 ounce bag Island Princess Hawaii Mochi Pop
1/2 cup chopped Island Princess Macadamia Nuts
In a large bowl, cream butter, shoyu and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture.
Pour the mochi pop contents into a food processor or blender and pulse it to create a course grind. Do Not over process into a powder..you want to leave chunks of popcorn and rice crackers. Add popcorn, furikake and macadamia nuts into mixture. Drop by tablespoonfuls or use a cookie scoop 2 in. apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.