Flour | Baking Soda | Butter | Salt Cream of Tartar | Powdered Sugar Egg | Orange Extract | Vanilla Dried Cranberries | Pistachios White Baking Chocolate | Flaky Salt
Whisk flour, baking soda and cream of tartar. Using a stand mixer, cream butter and confectioners' sugar on high speed until light and fluffy, about 3-5 minutes.
On medium speed, beat in egg, orange, and vanilla. With the mixer on low, add in the flour mixture. Then add chopped cranberries and pistachios.
Turn out onto a lightly floured surface and divide in two. Shape into logs, wrap in plastic wrap, and chill for at least 2 hours. Unwrap the logs and slice crosswise into ½ inch slices.
Bake for 8-10 minutes. Let cool 5 minutes then transfer to a wire rack. Once cooled, it's time to melt the white chocolate chunks until smooth. Then drizzle over the tops of each cookie.
let the chocolate set and