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1
Preheat oven to 350 degrees and line baking sheets with parchment paper.
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2
In a large bowl, whisk or sift together flour, baking soda, baking powder, salt and fennel seeds and reserve.
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3
In a large bowl using an electric mixer, beat together sugar, butter, eggs, vanilla extract and orange rind until thouroughly blended, about 2 minutes.
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4
Reduce speed to low and add flour mixture, mixing in to just combine.
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5
Stir in cranberries and hazlenuts.
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6
Divide dough into 4 equal parts and form each part into logs that are approximately 10 inches long and 2 inches wide.
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7
Transfer logs to baking sheets and bake until golden brown and an inserted skewer comes out clean, about 25 to 30 minutes, Remove from oven and cool 5 minutes.
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8
Transfer baked dough to a cuttingboard and cut logs diagonally and on a bias into 1/2-inch thick slices.
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9
Reduce oven to 325 degrees.
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10
Place slices cut-side up on parchment paper-lined baking sheets and bake for another 5 minutes.
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11
Remove from oven, turn cookies over and bake an additional 5 minutes.
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12
Remove from oven and cool for 2 minutes before transferring cookies to a wire rack to cool completely.
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13
Melt white chocolate and place in piping bag, or food storage bag with small hole cut in tip end.
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14
Drizzle white chocolate over cookies and allow to set up before serving.
