Start by preparing the chocolate cookie dough. Mix together the melted butter and sugar (sachet 1), then mix in the egg until combined. Add the cookie mix (sachet 2) and stir to form a soft dough. Divide the dough in half. Leave one portion plain for the crinkle cookies and mix the glace cherries and hazelnuts into the other. Cover and chill in the fridge for 30-60 minutes.

Meanwhile, prepare the vanilla cookie dough. Cream the softened butter and sugar (sachet 1) with an electric mixer until light and fluffy. Add the egg yolk and mix until combined. Add the cookie mix (sachet 2) and mix to form a smooth, firm dough. Break off a third of the dough, place in a separate bowl and add in the finely chopped pistachios. Wrap the doughs in cling film and place in the fridge for 1 hour to chill.

Preheat the oven to 160°C fan-assisted convection and line two oven trays with baking paper.

Shape the cherry hazelnut chocolate cookie dough into a log approximately 7cm wide and 2cm high. Place on one side of a prepared tray. Roll the plain chocolate cookie dough into 8 even balls and flatten to 1cm thick. Toss each cookie in the icing sugar until generously coated and place alongside the chocolate biscotti log. Bake for 10-12 minutes, then remove the chocolate crinkle cookies from the tray and place on a wire rack to cool. Return the biscotti log to the oven and bake for a further 10-20 minutes until firm and cooked through. Remove from the oven and allow to cool on the tray.

Roll out the pistachio vanilla cookie dough between two sheets of baking paper until 4mm thick. Cut out star shapes from the dough and place on a prepared tray, rerolling any scraps until the dough is finished. Bake for 8-10 minutes until the edges just start to turn golden. Meanwhile, roll out the plain vanilla cookie dough to 4mm thick. Cut out 10-12 fluted circles (about 5cm wide) for the Linzer cookies, punching holes into half of them for the lids. Cut out snowflakes and some small Christmas shapes from the remaining dough. Place everything onto a lined tray. Brush the snowflake cookies with a thin layer of egg white and sprinkle with white sugar. Bake all the cookies for 5-10 minutes until the edges just start to turn golden. Set aside to cool completely.

Slice the cooled chocolate biscotti log into thin 5mm-thick slices with a sharp serrated knife. Place back onto the oven tray and dry out in the oven for 10-15 minutes, turning halfway through.

Homestretch! Now it’s time to finish up the cookies.

• Dust the Linzer cookie lids with icing sugar and sandwich them with your chosen filling.
• Half-dip the pistachio stars in the melted white chocolate and sprinkle over some extra chopped pistachios and dried rose petals (if using). Place on a tray and set in the fridge.
• Dip one end of the biscotti pieces in melted dark chocolate. Place on a tray and set in the fridge.
• Drizzle the small plain vanilla Christmas cookies with any leftover melted dark and white chocolate.

All done! Pack your beautiful cookies in one large or two small boxes/tins and gift them to your favourite people.

Tip: The number of cookies each recipe makes is a rough guide for your reference. Feel free to make more or less of some of the cookies by dividing up the base doughs differently.