Cranberry, Sage, and Puffed Wild Rice Cookies
The sweetness of dried cranberry, the mintiness of fresh sage, and the crackle of puffed wild rice are sure to leave an impression!
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Servings: 48 cookies
Ingredients
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup dried cranberries
- 1/2 cup puffed wild rice
- 1/4 cup chopped fresh sage
Instructions
- In a large bowl, beat oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time.
- In medium bowl whisk together flour, baking powder and baking soda. With mixer on low speed, gradually add the flour mixture to wet ingredients. Stir in cranberries, puffed rice and sage.
- Drop tablespoons of dough, 2 inches (5 cm) apart onto parchment-lined baking sheet. Lightly press each cookie with bottom of a glass to slightly flatten.
- Bake in a 350 °F (180 °C) oven for 12 to 14 minutes or until golden brown.
Video
Notes
Puffed Wild Rice
½ cup (125 mL) wild rice
2 tsp (10 mL) canola oil 1. Heat a heavy bottom saucepan on high heat, add canola oil and rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops about 3 to 5 minutes.
½ cup (125 mL) wild rice
2 tsp (10 mL) canola oil 1. Heat a heavy bottom saucepan on high heat, add canola oil and rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops about 3 to 5 minutes.
Nutrition Facts
Cranberry, Sage, and Puffed Wild Rice Cookies
Serving Size
1 cookie
Amount per Serving
Calories
139
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.4
g
3
%
Cholesterol
4
mg
1
%
Sodium
15
mg
1
%
Potassium
35
mg
1
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.