Preheat the over to 350. Line 2 baking sheets with parchment paper, set aside.

Put all of the ingredients into the bowl of a stand mixer fitted with a paddle attachment. Beat the dough on low speed for a couple of minutes until the dough is mixed, and pliable. Make sure to scrape the bowl after a minute to be sure to get all of the flour off the bottom of the bowl.

Put a 3/8 star tip into a pastry bag and snip off the bottom. Place the bag into a tall glass and add half of the dough. Squeeze the dough down towards the tip and then twist the top of the pastry bag twice.

Make swirls of dough on the prepared parchment pans. The cookies spread a little bit so leave room on each side. Bake 10-12 minutes or until the cookies are golden brown on the edges.

Leave the cookies to cool on the pan for a minute, then remove from the pan and place on a wire rack to cool.

Once the cookies are completely cooled prepare your chocolate according to the direction on the bag. I used the Ghirardelli melting wafers for ease but you can temper chocolate and dip the cookies.

Melt the white chocolate and dip one 1/2 of the cookie in the chocolate. Place on a Silphat baking liner and sprinkle with the chopped nuts and cranberries. Do the same with the dark chocolate until all of the cookies are dipped and decorated.