Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper.

In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt. Set this bowl aside.

In another large mixing bowl, cream together the softened butter and solid shortening until light and fluffy.

Gradually incorporate 1 1/2 cups of sugar into the creamed mixture, mixing until combined. Add the eggs and mix until the batter is smooth.

Combine the remaining sugar with ground cinnamon in a small bowl and set aside for rolling the cookie dough balls.

Slowly add the flour mixture to the butter mixture in three parts, mixing only until just combined to avoid overmixing.

Gently fold in the chopped cranberries, orange zest, and chopped pecans.

Shape the dough into 1 1/2 inch balls and roll each ball in the cinnamon-sugar mixture.

Place the coated dough balls on the prepared cookie sheets, leaving about 2 inches of space between each.

Bake for 9-11 minutes, or until the edges are lightly golden brown.

Let the cookies set on the sheets for 5 minutes before transferring them to a wire cooling rack.

In a medium microwave-safe bowl, combine white chocolate and vegetable oil. Microwave for 40 seconds, stir, and then continue to microwave in 20-second intervals until melted.

Dip each cookie into the melted white chocolate, allowing excess to drip off before placing them back on the cooling rack.

Let the cookies cool fully until the white chocolate hardens.