The Thanksgiving feast is behind us. The leftovers have all been eaten but you might have a few leftover ingredients that still need some love. I found a cranberry holiday cookie recipe online and decided to put a Louisiana twist on it. Local raw sugar is added instead of white, pecans are subbed for walnuts, and satsumas replace oranges.
It is satsuma season after all (hallelujah) ~ Enjoy!
LOUISIANA CRANBERRY HOLIDAY COOKIES
1 cup butter, softened
1 cup Three Brothers Farm raw sugar
1/2 cup packed brown sugar
1 teaspoon grated satsuma zest
2 tablespoons satsuma juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped pecans
- Preheat oven to 375 degrees.
- In a large bowl, cream together the butter, raw sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in the satsuma zest and juice.
- Combine the flour, baking soda and salt; stir into the satsuma mixture.
- Mix in cranberries and pecans until evenly distributed.
- Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet (I used a baking mat). Cookies should be spaced at least 2 inches apart.
- Bake for 13-15 minutes in the preheated oven, until the edges are golden. Remove from cookie sheet to cool on wire racks.
Support local businesses and farmers this holiday season!