Preheat oven to 350 Deg. F Prepare cookie sheets with parchment paper or silicone bake mats.

In a food processor, pulse half the pistachios until they are a coarse flour. Don’t over process, you don’t want a paste. Roughly chop the remaining pistachios.

Sift together the flour, salt and pistachios flour and ground pistachios in a small bowl and set aside

In the bowl of a stand mixer cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides. Add the vanilla extract and egg yolk and mix until combined. Add in the flour mixture and the cranberries and mix. It will be somewhat crumbly.

Cover the dough with plastic wrap and chill for at least an hour

Scoop out about 2 tablespoon worth of dough and squeeze together and form a ball. Gently roll into a log about 2 ½ inches long and then form into a crescent shape and place on prepared cookie sheets about 1 inch apart. Repeat with remaining dough. It may take a bit to form the cookies since the dough is crumbly but you won’t overwork the dough.

Bake for 15 minutes. Let cool on cookie sheets a few minutes then transfer to a wire cooling rack to cool completely.

Melt the white chocolate either in a microwave safe bowl at 30 second intervals or in a double boiler on the stove over medium-low heat and stir until smooth

Set out a few baking sheets and line with wax paper. Dip the cookies halfway into the melted white chocolate and set on the wax paper lined sheets. Place in freezer until the chocolate is set. About 20 minutes. Store in airtight containers or freezer bags.