Piped butter cookies with maraschino cherries, chocolate-dipped and sandwiched

In the mixer bowl with the paddle, beat the soft butter, sugar, salt and vanilla on high speed until fluffy, scraping down the bowl.

Beat in the room-temperature eggs.

Whisk the flour and baking powder together; add to the mixer a little at a time until incorporated.

Fill a pastry bag fitted with an open star tip halfway, twisting it tight; pipe swirls or stars onto three parchment-lined baking trays, leaving room for them to rise. Pipe right away, since the batter stiffens as it sits.

Press a drained pitted maraschino cherry into the centre of each cookie, or of half of them for sandwiches.

Bake in a preheated 350F oven two trays at a time, about 15 minutes, rotating the pans, until golden around the edges but pale in the middle; later trays may take a little longer.

Cool at room temperature about 10 minutes.

Melt white chocolate and semi-sweet chocolate in separate bowls; set out sprinkles and sliced almonds.

Dollop chocolate on a plain cookie and sandwich with a cherry-topped one.

Freeze about 10 minutes to firm up.

Dip in white or semi-sweet chocolate and roll in sprinkles or sliced almonds; set on the parchment-lined tray to harden at room temperature or in the freezer about 10 minutes.

Store in the freezer up to a month; bring to room temperature before serving.