In a medium bowl, whisk flour, baking soda and cream of tartar.

Using a hand mixer and a large mixing bowl or a stand mixer fitted with the paddle attachment, 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 extracts. Scrape sides of the bowl.

With the mixer on low speed, add the flour mixture to the butter mixture until combined. The dough will be crumbly.

Add chopped cranberries and pistachios to the dough.

Turn the dough out onto a lightly floured work surface and divide in two.

Shape divided dough into logs (about 2.5 inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).

Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats. Set aside.

Remove cookie dough logs from the refrigerator and unwrap. Slice the dough crosswise into ½ inch slices.

Place cookies on prepared baking sheets about 2 inches apart and bake for 8-10 minutes. The cookies are ready when they are lightly golden brown around the edges.

Allow cookies to cool for 5 minutes on the cookie sheets and then transfer to a wire cooling rack to cool completely.

Once the cookies are cooled, now it's time to melt the chocolate. In a microwave-safe bowl, melt the chopped white chocolate chunks in 15-second increments (stir after each increment) until completely melted and smooth.

With a spoon, drizzle the tops of each cookie.

Sprinkle with sea salt if desired.

Let chocolate set and enjoy!