How to Simplify Your Holiday Baking with These 3 Dessert Recipes

The holiday season is a busy time for everyone and, as an entrepreneur, our founder knows just how hectic it can be. But, as someone who is as passionate about baking as she is about her career, giving the gift of decadent treats is a must for her — even with time constraints.

To juggle it all, Nancy has simplified her holiday baking and is sharing her tips so even the busiest person can satisfy their sweet tooth with something deliciously chic and modern. Watch the video above for her secrets, then scroll below to bake one of her favorite recipes.


Yields: 3 dozen cookies

  • ½ cup plus 2 tbsp whole hazelnuts, ¾ cup plus 2 tbsp whole pecans, or ⅔ cup pistachios
  • 2 ¼ cups all-purpose flour plus 2 tsp
  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ⅓ cup filling of your choice

Read the full recipe here


Yields: 8 to 12 wedges

  • 2 sticks unsalted butter, room temperature
  • 2 cups all-purpose flour
  • ¾ tsp salt
  • ½ cup ultra-fine baker’s sugar or vanilla bean
  • 1 tsp pure vanilla extract
  • Mix-ins (optional): chocolate chips, nuts, peppermint, etc.


  1. Sift together flour and salt in a small bowl and set aside.
  2. Cream butter in electric mixer until fluffy, 3 to 5 minutes.
  3. Add sugar and continue to beat until fluffy, 2 minutes. While mixing, scrape down the sides occasionally with a spatula.
  4. Add vanilla, flour, salt, and optional mix-ins. Combine on low speed until flour is incorporated and dough sticks together when squeezed with fingers.
  5. Pat dough into a buttered, 8 ½ inch cake or springform pan. For cutting into shapes, form into a flat disk. Wrap in plastic and chill until firm, at least 1 hour.
  6. Bake at 325 degrees Fahrenheit until firm and just starting to color, about 50 minutes.
  7. Cool completely on wire rack before packaging.


Yields: 3 mini loaves

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups canned pumpkin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 2 tsps baking soda
  • 3 ½ cups flour
  • ⅔ cup water


  1. Beat sugar and oil together.
  2. Add eggs one at a time, then add pumpkin.
  3. In a separate bowl, whisk together dry ingredients.
  4. Add alternatively with the water. Do not overmix.
  5. Fill 3 well-greased 4 ½” x 8 ½“ loaf pans evenly.
  6. Bake at 350 degrees Fahrenheit for at least 1 hour. Test with cake tester to bottom of pan to be sure they are done.
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