In a small bowl, whisk together flour, cornstarch, salt, and orange zest. Set aside.

In the bowl of a stand mixer, cream together butter and sugar for two minutes on medium speed, scraping down the bowl halfway through. Add vanilla extract and beat until mixed in. Add the dry ingredients in two batches to the butter and sugar mixture, mixing on medium speed until all ingredients are combined. Do not over mix.

Divide the cookie dough in half. Add first half to a long piece of plastic wrap. Shape the dough into an 8” long log that is about 1-1/2" thick, and roll up in the plastic wrap, twisting and tucking ends underneath to secure. Repeat with other half of the dough. Chill both wrapped dough logs in refrigerator for at least three hours or overnight.

Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.

Unwrap chilled dough logs, cut dough into 3/8" thick slices, and place on parchment paper lined baking sheets. Bake for about 12 minutes, or until done. Let cookies cool on pan for one minute before removing to wire racks to cool completely.

In a small bowl, gently melt the white chocolate and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the white chocolate doesn't scorch. Dip a cooled cookie into white chocolate halfway and allow the excess white chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the white chocolate. Finish with a sprinkle of flaky sea salt. Repeat until you have dipped half of the baked cookies into the white chocolate.

Now repeat this process with the remaining half of the cookies, this time dipping the cookies into a mixture of semi-sweet and bittersweet chocolate. In a small bowl, gently melt the semi-sweet chocolate, bittersweet chocolate, and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the chocolates don't scorch. Dip one of the cooled cookies into chocolate halfway and allow the excess chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the chocolate. Finish with a sprinkle of flaky sea salt.

Chill dipped cookies in the refrigerator for 15 to 20 minutes to set the chocolate.