1 1/2 cups all-purpose flour
1/4 cup wild rice
1/4 cup olive oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons lemon extract
2 eggs
1/4 cup water
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together flour and 1/4 cup wild rice. Cut in 1/4 cup olive oil, baking powder, baking soda, salt, lemon extract, eggs and water to make a smooth roux.
Drop by rounded spoonfuls onto dry cookie sheet.
Bake for 8 to 10 minute in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing from rack. Cool completely, and store in an air tight container.