Let's call them Christmas Socks. The pattern is L.Linneman's, free on Ravelry and found at this site. The technique used is called "afterthought heel" in that the sock is knit as a tube, and then the heel is put in after the tube has been completed. A YouTube video found here helps in learning how to knit the afterthought heel.
And on another note:
My friend Natalie liked these little jewels, so I tracked down the recipe, courtesy of King Arthur Flour.
Soft and Chewy Vanilla-Orange Cranberry Cookies
These cookies remain beautifully soft for days, and their flavor is outstanding: bold orange and cranberry, complemented by a hint of aromatic vanilla.1/2 cup (8 tablespoons) butter
3/4 cup sugar
grated peel of 1 medium to large orange
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups Flour
2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans
read more for how-to's:
1) Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.
2) In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.
3) Beat in the egg. The mixture may look slightly curdled; that's OK.
4) Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.
5) Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2" between them. A level teaspoon cookie scoop works very well here; dough balls will be about 1 1/4" in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2" thick.
6) Bake the cookies for 6 to 7 minutes, until they're barely set, and a light golden brown around the edges. Don't over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you've used parchment, it shouldn't be brown. If you're baking on a dark cookie sheet without parchment, it should be light (not dark) brown.
7) Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.
Yield: about 4 dozen cookies.