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1
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
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2
In a small bowl whisk together egg and extracts.
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3
In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts).
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4
Add butter in pieces and pulse just until mixture resembles coarse meal.
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5
Add egg mixture with motor running and pulse just until dough forms a ball.
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6
Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.
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7
Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets.
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8
With your thumb gently make an indentation in center of each ball, pressing down almost to bottom.
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9
Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes.
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10
Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
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11
In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat.
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12
Coarsely chop (keeping separate) pistachios and cranberries.
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13
Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers.
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14
Let chocolate centers set 30 minutes.
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15
Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days.
