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1
Preheat oven to 325F.
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2
Line 3 large baking sheets with parchment paper.
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3
Sift first 3 ingredients into medium bowl.
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4
Using electric mixer, beat butter and sugar in large bowl to blend well.
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5
Beat in eggs 1 at a time.
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6
Mix in lemon peel, vanilla, and aniseed.
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7
Beat in flour mixture just until blended.
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8
Stir in cranberries and pistachios (dough will be sticky).
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9
Turn dough out onto lightly floured surface.
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10
Gather dough together; divide in half.
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11
Roll each half into 15-inch-long log (about 1 1/4 inches wide).
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12
Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
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13
Bake logs until almost firm to touch but still pale, about 28 minutes.
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14
Cool logs on baking sheet 10 minutes.
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15
Maintain oven temperature.
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16
Carefully transfer logs still on parchment to cutting board.
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17
Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
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18
Place slices, 1 cut side down, on remaining 2 prepared sheets.
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19
Bake until firm and pale golden, about 9 minutes per side.
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20
Transfer cookies to racks and cool.
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21
Line another baking sheet with waxed paper.
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22
Stir white chocolate in top of double boiler over barely simmering water just until smooth.
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23
Remove from over water.
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24
Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.
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25
Place cookies on prepared sheet.
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26
Chill until chocolate is firm, about 30 minutes.
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27
(Can be made 5 days ahead.
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28
Store airtight between sheets of waxed paper at room temperature.)
