Holiday Cranberry and White Chocolate Cookie

1. Bake the cookies per the manufacturer instructions.
2. Allow to cool 1 hour or until room temperature.
3. Dip the cookies partway in the warm white chocolate ganache.
4. Allow the ganache-dipped cookies to cool on a wire rack to catch drips and to prevent the ganache from pooling around the cookie.
5. Once the ganache is set, sprinkle with large grain sugar for a snowy effect. Cookies and the reciepe batched by the each / keep refrigerated to hold overnight - shelf life is 2 days.

White Chocolate Ganache 

1. In a glass bowl, combine the cream and the chocolate pieces and microwave for 45 seconds.
2. Using a spatula, mix and scrape down the sides.
3. Cook for another 30 seconds.
4. Whip vigorously to melt the remaining white chocolate pieces.
5. Use immediately while still warm.