These two holiday favorites are Santa-approved and are certain to put you on the ‘nice’ list at your house this Christmas season!

Pecan Tassies

Yields 24 small tassies

Not quite a cookie, not quite a pie, this delightful little treat is the perfect size to satisfy any holiday sweet tooth. Who needs an entire piece of pecan pie when you can enjoy the same lovely flavor and crunch in this mini tart? The dough is quick and easy to make in a food processor, but this version will show you how to make it by hand. This recipe comes from Joy of Cooking Christmas Cookies and our family can’t imagine a Christmas without them.

Whisk together in a bowl:

1 1/3 cup all-purpose flour

1/3 cup powdered sugar

¼ teaspoon salt

Shred into the flour mixture and cut in:

10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons)

Using a large fork, stir in just until the dough comes together:

1 tablespoon plus 1 teaspoon ice cold water

If the dough doesn’t come together, add a very small amount of additional water, but you don’t want to over moisten the dough. Once the dough is done, wrap it up in a ball in plastic wrap and let it chill in the refrigerator for 15 minutes. While the dough is chilling, make the filling. Heat the oven to 375° and mix together:

1 cup raw pecans, finely chopped, about 4 ounces total

¼ cup brown sugar

1/3 cup dark corn syrup

1 large egg

1 tablespoon unsalted butter, melted

1 teaspoon vanilla

Spray a mini muffin pan liberally with non-stick spray. Split your dough into 24 equal pieces and roll each into a little ball, putting each ball into a separate tin. Using either a tartlet tamper or your thumb/knuckle, push down on each ball to form it into the tin and create a space in the center for the filling. Don’t make a hole all the way through the dough, as the filling will stick to the pan during cooking. Make sure the dough extends to the top of each tin.

Fill each tassie all the way to the top but don’t let it run over. Bake in the oven for about 25 minutes or until the dough is nice and brown and the filing is puffy and set. Once done, remove the pan to a rack and let cool for 15 minutes, during which time the tassies will shrink and be easier to remove.

Candy Cane Cookies

Yields about 4 dozen cookies

If I don’t make these cookies, it’s not Christmas at my house. My kids love the subtle sweet peppermint flavor and the festive look of the twisted canes. You can sprinkle the tops with sanding sugar or crushed peppermint candies.

Cream together:

1 cup sugar

1 cup unsalted butter, softened

Add in until well blended:

1 teaspoon vanilla

¾ teaspoon peppermint extract

1 egg

Whisk together in a separate bowl, then add to the butter/sugar/egg mixture:

3 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Take half the dough out and set aside. Add ½ teaspoon of red food coloring to the dough in the mixer and mix in well. Wrap each dough into plastic and chill for 2 hours.

Heat oven to 375° and line cookie sheets with silicon mats or parchment paper. Take a small teaspoon of each dough and form each into a 4-inch rope. Place ropes side by side and twist together, then bend into a candy cane shape and place on cookie sheet, at least an inch apart. Sprinkle with sugar or crushed peppermint candy pieces. If sugar doesn’t want to stick, use a very light amount of non-stick spray on the top of the cookies first. Bake for 9 to 12 minutes or until barely brown. Remove pan from oven and let sit for five minutes until removing cookies to rack to cool.