• Use a citrus zester or cheese grater to zest one medium orange. Next, chop the fresh cranberries in halves or quarters. Add the orange zest and cranberries to a large mixing bowl.
• Add the granulated sugar to the mixing bowl and use your hands to coat the cranberries with the orange zest and sugar.
• Next, add the cubed butter, powdered sugar, orange juice, and flour to the bowl. Use a hand mixer to combine the ingredients. Then, use your hands to form the dough into a ball.
• Once the dough is together, roll the ball into a cylinder about 10 inches long. Wrap the dough in plastic wrap and chill it in the fridge for one hour.
• Preheat the oven to 325℉. Once the dough is chilled, slice the cookies about 1/3-1/2-inch thick. Place them on a parchment paper-lined baking sheet, about 8 at a time, spacing them out by an inch. Bake for 12-15 minutes until the cookies are just starting to turn golden brown. Allow them to cool on a wire rack.

Make the white chocolate drizzle

• Once the cookies are cooled, add the white chocolate chips, milk, and vanilla extract to a microwave-safe bowl. Heat for 20 seconds and whisk the ingredients. If the white chocolate is not melted, continue to heat in 10 second increments until the white chocolate mixture is smooth. 10-second
• Dip the cookies in the white chocolate (or drizzle the white chocolate over the cookies). Let the cookies set on parchment paper. They are ready to eat once the white chocolate is set.