Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. And a peek at some of my favorite vintage cookie cutters.

Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.

My friend Sante shared his hermit recipe with me - a simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.