In a large mixing bowl beat butter with an electric mixer on medium speed 30 seconds. Add sugar and next 4 ingredients; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, cranberries and nuts. Shape dough in 3 12x2" rolls. Place rolls on an ungreased cookie sheet, flatten slightly. Bake at 375 degrees for about 20 minutes or until a wooden toothpick comes out clean. Cool on baking sheet for 1 hour.
Cut each roll crosswise into 1/2 inch thick slices. Place slices, cut side down on cookie sheet. Bake at 325 for 8 minutes. Turn and bake 8 minutes more or untl crisp and light brown. Transfer to a wire rack to cool.
In a saucepan over low heat site white chocolate and shortening just til chocolate is melted. Drizzle atop cookies. Let stand a few minutes at room temperature until set.
Yield: about 72 cookies.
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