Method:

1. Beat the spread and sugars together with a pinch of salt until combined.

2. Stir in the spices, milk and vanilla

3. Fold in the flour, baking powder and bicarb until you have a stiff batter.

4. Fold in the pistachios and cranberries until evenly distributed

5. Chill the dough for 30 mins.

6. Heat the oven to 180^oC regular or 160^oC fanforced.

7. Scoop out small, walnut-sized pieces of the dough and roll into balls.

8. Arrange on a baking sheet lined with baking parchment, well spaced apart

9. Flatten slightly with your palm.

10. Bake for 12-14 mins until golden.

11. Leave to cool on the sheet for 5 mins before transferring to a wire rack to cool completely.

12. Press a small hole near the top of tthe cookies while still warm.

13. Mix icing sugar and colouring with a little water to desired thickness and ice the cookies.

14. Decorate with gold and silver balls.

15. Once set, feed a stand of ribbon onto each cookie to create edible decorations.

NOTE:

• You can freeze the raw cookie dough balls for up to three months.

• Bake for 15-18 mins from frozen.