In a small food processor, grind pistachios with vegetable oil until well combined. Set aside.

In a bowl, with an electric mixer, combine butter and brown sugar until fluffy. Beat in egg yolk and vanilla extract. Beat in the pistachio/oil mixture until incorporated. Fold in simply sesame pistachio morsels & hint of cardamom spread.

In a separate bowl, whisk together the flour and baking soda. Slowly add to butter/pistachio mixture. Fold in diced dried cranberries and ginger.

Shape dough into a log. Wrap log in plastic wrap. Chill for 1 hour or up to 3 hours.

Slice dough into thin slices. Press slices into a circular shape, using the palm of your hand.

Place 2 inches apart on a baking sheet lined with parchment paper.

Bake at 350º F for 12 to 15 minutes.

Let cool on pan for 5 minutes, transfer to a cooling rack.

This recipe can easily be doubled with the same delicious results.