Jasmine Rice and Cranberry Cookies

With fragrant jasmine rice, tart cranberries and rich walnuts, these drop cookies are soft and chewy with just the right amount of warm spices.

Prep Time:

10 minutes

Total Time:

25 minutes

Serves:

40

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Ingredients

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Instructions

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  • Preheat the oven to 375°F. Prepare rice according to package directions; cool completely. Whisk together flour, cornstarch, baking soda, cinnamon, ginger, nutmeg and salt until blended. In another bowl, with electric beaters, beat together butter, brown sugar and sugar until light and fluffy. Beat in egg and vanilla.

  • Stir in cranberry sauce. Stir flour mixture until combined. Fold in rice, walnuts and dried cranberries.

  • Drop cookies, by heaping tablespoonful, about 2-inches apart, onto parchment paper-lined baking sheets. Bake, in batches, for 10 to 12 minutes or until tops are set and bottoms are golden brown.

  • Cool on baking sheet for 2 minutes; transfer to a wire rack to cool completely.


Recipe Tips

Substitute walnuts with pecans or almonds. Add 2 tsp lemon zest or orange zest to cookie dough for zingy citrus flavor.

Tags

American
Vegetarian
Dessert
Appetizer/Snack
16-30 Minutes
Holiday
Aromatics
Instant
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