Holiday Cookies – Louisiana Style

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!






1 cup butter, softened

1 cup Three Brothers Farm raw sugar

1/2 cup packed brown sugar

1 egg

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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine the flour, baking soda and salt; stir into the satsuma mixture.
  4. Mix in cranberries and pecans until evenly distributed.
  5. Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet (I used a baking mat). Cookies should be spaced at least 2 inches apart.
  6. 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!

Leave a comment

Please note, comments must be approved before they are published