Cranberry--Sage-and-Puffed-Wild-Rice-Cookies-recipe

Cranberry, Sage, and Puffed Wild Rice Cookies

The Mâmawi Cafe is a student-run food program that is at the heart of the mâmawêyatitân center in North Central, Regina, Saskatchewan.

Prep Time

Servings

48

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.

 

      

Ingredients

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)

Directions

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.

 

      

Nutritional Analysis

Calories

Total Fat

Saturated Fat

Cholesterol

Sodium

Carbohydrates

Fiber

Protein

Related Recipes

Subscribe to our newsletter