In a stand mixer, or with a hand mixer in a medium sized mixing bowl, cream together butter and vanilla extract.

Add the powdered sugar and salt and mix until combined and smooth.

Slowly add flour and mix well (scrape down bowl as needed).

Fold in cranberries and chopped pecans (batter will be crumbly).

Transfer dough to plastic wrap and press dough into a round log.

Put the dough in the freezer for 45 minutes.

Preheat the oven to 350 degrees and take the dough out of the freezer and unwrap (let sit for 5-10 minutes if it is too hard to cut).

Cut dough into 1/2 inch slices and put them on a baking sheet that has been lined with parchment paper and bake for 10 minutes (rotate the pan after 5 minutes).

Remove from the oven when the bottom of the cookie starts to brown and let cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.

Once the cookies are cool, heat the white chocolate in a microwave safe bowl in 30 second increments until melted.

Transfer the white chocolate to a zippered bag and cut the tip off to drizzle over cookies.

Let cookies cool completely and enjoy!