2 cups all-purpose flour plus additional for dusting
1/4 teaspoon salt
1/2 cup coarsely chopped dried cranberries
1/2 cup coarsely chopped plus 1/2 cup finely chopped pistachios
1-1/2 tablespoons lemon zest
1-1/4 cups white chocolate chips
1/2 cup holiday sprinkles
In large bowl, with mixer on medium speed, beat sugar and butter 2 to 3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add egg white and vanilla extract; beat 1 to 2 minutes or until incorporated. With the mixer on low speed, beat in flour and salt in 2 additions until incorporated, scraping down bowl between additions. Add dried cranberries, coarsely chopped pistachios and lemon zest; mix 30 seconds or just until combined.
On lightly floured work surface, form dough into 12 x 2-inch log; wrap with plastic wrap. Place on cookie sheet; refrigerate at least 1 hour or up to 1 day.
Preheat oven to 350°; line 2 cookie sheets with parchment paper. With knife, cut log crosswise into 1/2-inch-thick sliced; place 2-inches apart on prepared cookie sheets.
Bake 18 to 20 minutes or until edges are firm; transfer to wire rack to cool completely.
Line 2 cookie sheets with parchment paper. In small microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 15 seconds.
Dip cookies halfway into chocolate; sprinkle with finely chopped pistachios or sprinkles and place on prepared cookie sheets. Refrigerate cookies at least 1 hour; store in an airtight container up to 5 days.