The holiday season brings a variety of celebrations and gatherings but one thing we can all agree on is that one of the best parts is the food. No matter what holidays you may celebrate, there are always ways you can get involved. Below are some classic holiday recipes perfect for you to make with family and friends this year!

Chocolate & Raspberry Rugelach

(Commonly eaten among Jewish communities!)
Source: Sheri Silver

Ingredients:

• 2 refrigerated pie crusts
• 1/2 cup raspberry preserves
• 1 large egg
• Raw sugar
• 1⁄2 cup tahini
• 1 tbsp coffee concentrate
• 1 tbsp cardamom
• 4oz white chocolate, finely chopped

Instructions:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
• Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread the raspberry preserves.
• Cut the crust into 16 wedges. Working from the wide end of each wedge, roll the wedges. Place each wedge onto the baking sheet, make sure the end of the wedge is on the bottom.
• Beat the large egg. Use a silicone brush to spread the beaten egg across the wedges. Sprinkle with a bit of raw sugar. First freeze for 10 minutes then bake for 12-14 minutes, or until golden brown. Let cool on a wire rack.
• Meanwhile make the rest of the rugelach: Once again roll out the pie crust.
• In a small bowl, mix the tahini, coffee concentrate, and cardamom. Spread atop the pie crust evenly and top with white chocolate. Once again cut out 16 wedges and roll as above.
• Place the wedges onto the second baking sheet, once again brushing with the beaten egg. Freeze for 10 minutes. Let cool on a wire rack.

Christmas Tree Tarts

(A beautiful pastry with an even better taste!)
Source: Food Network

Ingredients:

• 1 14.1oz refrigerated rolled pie crust (ie Pillsbury)
• 1 large egg
• 1 21oz can of cherry pie filling
• 2 tablespoons confectioners’ sugar
• Special Equipment:
• 2 & 1/2 inch round plain-edged cookie cutter
• 2 inch round plain-edged cookie cutter
• 1 & 1/2 inch Christmas tree cookie cutter

Special Equipment:

• 2 & ½ inch round plain-edged cookie cutter
• 2 inch round plain-edged cookie cutter
• 1 & ½ inch Christmas tree cookie cutter

Instructions:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unroll one of the pie crusts onto a cutting board. Cut out 8 circles from the crust using a 2 & ½ inch round cutter. Place the circles on the parchment paper. Discard remaining dough.
• Unroll the second pie crust onto the cutting board. Cut out 8 more circles using the same 2 & ½ inch round cutter. Then, use a 2 inch round cutter to cut out 8 smaller circles from the inside of each of the larger circles. Set aside the rings.
• Using a 1 & ½ inch Christmas tree cutter, cut out 8 trees from the smaller circles. At this point you should have eight 2 & ½ full circles, eight 2 & ½ inch rings, and eight 2 & ½ inch Christmas trees.
• Beat an egg using 1 tbsp of water. Use a silicon brush, or your finger, to brush the edges of the 2 & ½ inch circles to help the rings adhere while being baked. Lay the rings atop the egg-washed circles. 
• Carefully spoon 3 cherries into the center of each tart, then place one of the trees on top. The trunk of the tree should be touching the outer ring. Using the silicon brush to apply a layer of egg-wash to the rings and trees. 
• Bake the tarts until the tough is golden brown, about 15 minutes, then allow to cool completely. Dust with confectioners’ sugar and enjoy!

Peppermint Bark

(A delicious classic, gluten + nut free!)

Source: Healthy Gluten-Free Family

Ingredients:

• 12oz bag dark chocolate chips
• Two 4.4oz white chocolate bars
• 12-14 full sized candy canes

Instructions:

• Line half-size baking sheet (approx. 10×15) with parchment paper. If you don’t have one, don’t use your entire full sheet when spreading the chocolate.
• Seal candy cane pieces in a quart-sized bag. Use a rolling pin to crush the candy canes to a size of your own pleasure. Set aside.
• If you have a double boiler, bring water in the bottom saucepan to a simmer, then reduce heat to low. Add chocolate chips to the top pan. Stir frequently until the chocolate melts into a smooth consistency. Do not rush or put the heat on high as they could “overcook” and harden.
• If you don’t have a double boiler, bring a small amount of water to a simmer in a small pan then turn off the heat. Pour chocolate chips into a heat-proof glass bowl then place the bowl directly in the water and stir as chocolate melts. If it isn’t melting enough, turn the heat back on to low.
• Once melted and smooth, pour chocolate onto prepared sheet, using a spatula to spread evenly. Make sure to leave around an inch of space between the chocolate and the border of the sheet.
• Let chocolate cool in freezer for about 15 minutes.
• Melt the white chocolate in a similar process to the dark chocolate. Note that white chocolate will harden quicker so be sure to stir frequently and keep the heat on low.
• Once melted, lift the bowl out of the pan and wipe the water off the bottom. Pour onto dark chocolate and spread evenly. Leave a little bit of the dark chocolate uncovered as a border.
• Sprinkle crushed candy cane over the warm white chocolate and press into place gently.
• Let cool in a freezer for about an hour, break off a piece, and enjoy!