Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a large mixing bowl, whisk together the flour, cream of tartar, soda, and salt: set aside.

In another large mixing bowl, cream the butter and shortening together, using an electric mixer. Add 1 1/2 cups sugar and the eggs, continue to mix until well combined.

Combine the cinnamon to the remaining sugar in a small bowl and set aside.

Gradually add the flour mixture to butter mixture, in 3 divided amounts, mix only until combined. Stir in the cranberries, orange zest, and pecans.

Shape dough into 1 1/2 inch size balls, using a teaspoon or small scoop. Roll each ball in the cinnamon-sugar mixture and place on cookie sheets 2 inches apart.

Bake for 9-11 minutes or until edges are light golden brown. Remove cookies from the oven and allow to set on pans about 5 minutes. Transfer cookies to a wire cooling rack.

Place the white chocolate and oil into a medium size, microwave safe bowl. Microwave for 40 seconds and stir. Continue to microwave at 20 second intervals, stirring after each, until chocolate is melted and smooth. Hold each cookie bottom in the melted chocolate, allow excess to drip off, then return to cooling rack with chocolate side up. Allow cookies to cool until the white chocolate hardens before placing on serving tray or packing.

Makes 4 dozen