Knit the Season

by Kate Jacobs

  Roll out dough until ¼ inch thick and cut into shapes if desired.

  Place cookies approximately 2 inches apart on an ungreased cookie sheet and into oven for 20 minutes or until lightly golden.

  bess’s butter tarts

  Sweet and yummy—nicely complements a cup of tea!

  Makes 1 dozen tarts

  Ingredients

  6 Tbsp. butter, melted

  2 eggs

  1 cup brown sugar

  ¼ tsp. salt

  1 tsp. vanilla

  2 tsp. vinegar

  ½ cup maple syrup ⅔ cup chopped pecans

  ⅔ cup raisins

  1 package (12-count) frozen pastry shells (or make your own

  pastry from scratch!) Pastry shells should be about 3 inches

  in diameter and at least ¾ inch deep.

  Directions

  Preheat oven to 450 degrees.

  Melt the butter and set aside.

  Whisk eggs until well blended. Add brown sugar, salt, vanilla, vinegar, and maple syrup.

  Add melted butter, nuts, and raisins, and mix well.

  Place unbaked pastry shells on a cookie sheet. Fill shells with mixture, to about ⅓ of the way from the top.

  Bake at 450 degrees for 10 minutes, then reduce to 350 degrees for 20-25 minutes or until filling is firm. Do not let filling bubble.

  Cool and serve!