Cranberry, Sage, and Puffed Wild Rice Cookies

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 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)
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.
Cookie Dough:
1. Pre-heat oven to 350⁰F (180⁰C).
2. In a large bowl, beat 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.