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Well, the fat content is high, but a butter cookie should be made with butter. And a butter cookie is tender (crumbles easily) due to the high fat content. A naminis sausainis, which is sold in all shops fresh from the commercial bakery, is a hard, cheap cookie. It has more spices than a sugar cookie, not enough to be a spice cookie. It is also brown, not pale. Home-style would be an option, but I doubt any decent homemaker would be caught dead making such poor quality cookies. I also seriously doubt they are made by the restaurant. For one thing, they would then carry the restaurant's special name. But if such were the case, 'fresh-baked biscuits' would be an option.
Explanation: I have never seen this term translated for commercial products, but usually it refers to a plain brown biscuit. They may have a few raisins in them. Due to the colour, I am presuming the recipe appears to call for some whole wheat flour, although I suspect the commercial product uses dye instead of more expensive flour.