Reveillon Maple Cookies 

1 cup butter, softened 
1 cup packed brown sugar 
1 egg 
1 cup real maple syrup 
1 teaspoon vanilla extract 
2 teaspoons baking soda 
1/2 teaspoon salt 
4 cups all-purpose flour 
1/3 cup granulated sugar for decoration 

Preheat oven to 350 degrees.   Grease cookie sheets. 
In a large bowl, cream butter and brown sugar.  Add the egg, syrup and vanilla.  Mix until well blended.  Sift together the flour, salt and baking soda.  Stir into mixture until well blended.  Shape into 1 inch balls and roll in sugar.  Place on cookie sheets about 2 inches apart and flatten slightly.  Bake 8 to 10 minutes in preheated oven.  Let cool on wire rack. 



Reveillon Tourtiere

1 tablespoon vegetable oil
2 pounds ground pork
1 1/2 cups beef stock or broth
3 onions finely chopped
3 garlic cloves, finely minced
2 cups sliced mushrooms
1 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon each cinnamon, pepper and dried savory
1/4 teaspoon ground cloves
1 cup fresh bread crumbs
1/2 cup chopped fresh parsley
9-inch double pie crust 
1 egg, beaten
1 teaspoon water 
1.	In a large skillet, over medium-high heat, cook pork until no longer pink; drain. Stir in stock, onions, garlic, mushrooms, celery and spices. Bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 35 to 45 minutes. 
2.	Remove from heat and stir in bread crumbs and parsley. Adjust seasonings if necessary. Transfer mixture to a covered bowl and refrigerate until chilled or overnight. 
3.	Spoon filling into prepared pie shell. Moisten rim of pie shell with water. Cover with top pastry, pressing edges to seal. Trim and flute pastry edge. 
4.	Combine egg with water. Brush some over pastry. Cut steam vents in top. Bake in a 375*F (190*C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes. 
         

Source for Reveillon Tourtiere:  It’s an Old New Orleans Custom by Lura Robinson, published in 1948.