In large bowl, with mixer on medium speed, beat sugar and butter 2-3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add egg white and vanilla extract; beat 1-2 minutes or until incorporated. With the mixer on low speed, beat in flour and salt in two additions until incorporated, scraping down bowl between additions. Add dried cranberries, coarsely chopped pistachios and lemon zest; mix 30 seconds or just until combined.
On lightly floured work surface, form dough into 12x2-inch log; wrap with plastic wrap. Place on cookie sheet; refrigerate at least 1 hour or up to 1 day.
Preheat oven to 350°F; line two cookie sheets with parchment paper. With knife, cut log crosswise into ½-inch-thick slices; place 2-inches apart on prepared cookie sheets.
Bake 18-20 minutes or until edges are firm; transfer to wire rack to cool completely.
Line two cookie sheets with parchment paper. In small microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 15 seconds.
Dip cookies halfway into chocolate; sprinkle with finely chopped pistachios or sprinkles and place on prepared cookie sheets. Refrigerate cookies at least 1 hour; store in an airtight container up to 5 days.
Approximate Nutritional Information (Per Cookie):
237 Calories, 13g Fat (8g Saturated), 20mg Cholesterol, 67mg Sodium, 26g Carbohydrates, 1g Fiber, 3g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.