Cranberry, Sage and Puffed Wild Rice Cookies

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 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 to egg mixture.  Stir in cranberries, puffed rice and sage.
4. On a parchment-lined baking sheet, drop dough by tablespoons, 2-inches (5 cm) apart. Lightly press each cookie with floured bottom of a glass to slightly flatten.
5. Bake for 12 – 14 minutes or until golden brown around the edges but still slightly soft in middle.