Cranberry cherry pistachio cookies

Process warm pistachios a few minutes into a paste, scraping down the sides now and then, to make pistachio butter.

Cream butter, pistachio butter and salt; add the sugar and blend well (a stand mixer works too).

Add one egg and half the flour mixed with baking powder; process until combined, then add the remaining egg and flour.

Transfer the dough to a bowl and mix in dried cranberries.

Scoop the cookies and refrigerate a few hours before baking, up to a week, or freeze for months.

Cook sugar and water 5 minutes, stir in pistachios and keep stirring as the syrup crystallizes around each nut, then until fully caramelized and brown (or stop at the crystallized coating); cool on a silicone mat and crush some for garnish.

Pre-bake the cookies 10 minutes; fill the centres with pistachio butter, top with dark cherry jam and cherries in syrup, and bake 12 minutes more.

Garnish with more pistachio butter, a chocolate disc and caramelized pistachios.