Cranberry, Sage and Puffed Wild Rice Cookies

Clock Icon 25 minutes |
Servings: 36 |
Prep: 10 minutes |
Cook: 15 minutes

Ingredients

Puffed Wild Rice

  • Puffed Wild Rice
  • 1/2 cup wild rice (125 mL)
  • 2 tsp canola oil (10 mL)

Cookies

  • 3/4 cup canola oil (175 mL)
  • 3/4 cup granulated sugar (175 mL)
  • 3/4 cup packed brown sugar (175 mL)
  • 2 Countryside Farm Free Run Vita Eggs (2)
  • 2 3/4 cups all-purpose flour (675 mL)
  • 1 tsp baking powder (5 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1 cup dried cranberries (250 mL)
  • 1/2 cup puffed wild rice (125 mL)
  • 1/4 cup chopped fresh sage (60 mL)

Method

Puffed Wild Rice

  1. Heat a heavy bottom saucepan on high heat, add 2 tsp canola oil and 1/2 cup wild rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops; about 3 to 5 minutes.
  2. Turn off heat and empty pot contents onto a paper towel lined plate. You will need 1/2 cup of the rice you puffed for the cookie recipe. Enjoy the remaining as a snack, salad topper or freeze to use in your next batch of cookies.

Cookies

  1. Pre-heat oven to 350⁰F (180⁰C).
  2. In a large bowl, beat canola oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time,
  3. In medium bowl, whisk together flour, baking powder and baking soda. With mixer on low speed, gradually add the flour mixture. Stir in cranberries, puffed rice and sage.
  4. On a parchment-lined baking sheet, drop tablespoons of dough, 2-inches (5 cm) apart. Lightly press each cookie with bottom of a glass to slightly flatten.
  5. Bake for 12 to 14 minutes or until golden brown.

 

Tips

Our gratitude goes out to the students of the mâmawi cafe who developed this cookie’s original recipe.

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