Mix the base: In a large mixing bowl, use a hand mixer to cream the softened butter, powdered sweetener, vanilla extract, and fresh orange zest together until the mixture is pale and fluffy (about 2 minutes).

Add dry ingredients: Lower the mixer speed and gradually add the almond flour and salt. Mix just until a cohesive, soft dough begins to form.

Fold in mix-ins: Switch to a spatula and gently fold in the chopped pecans and the thawed cranberries. Tip: Ensure cranberries are blotted dry with a paper towel to prevent the dough from becoming too wet.

Chill: Form the dough into a ball. Place it between two large sheets of parchment paper and roll it out to approximately ¼ inch thickness. Slide the parchment onto a baking sheet and refrigerate for 15 minutes. This creates cleaner cookie shapes and prevents spreading.

Preheat and cut: While the dough chills, preheat your oven to 350°F (175°C). Remove the dough from the fridge. Use a star-shaped cookie cutter (or shape of choice) to cut out cookies. Transfer them to a parchment-lined baking sheet. Gather scraps, re-roll, and cut until all dough is used.

Bake: Bake for 8 to 10 minutes. Watch closely; almond flour browns quickly. They are done when the edges turn a light golden brown.

Cool: Allow the cookies to cool completely on the baking sheet. They will be soft when hot but will firm up into a crisp shortbread as they reach room temperature.

Dip and decorate: In a small microwave-safe bowl, combine the sugar-free white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring in between, until smooth. Dip half of each cooled cookie into the chocolate and place on a wire rack to set.