Combine the butter and sugar in a mixing bowl and mix together.
Add vanilla extract, lemon zest and orange zest and mix.
Add the flour, a little at a time, and mix well.
Wrap up the dough into a ball and chill in refrigerator for 30 minutes.
Preheat oven at 350 degrees.
Once the cookies have been in the refrigerator for 30 minutes, remove and working with your hands, roll the dough into 1 inch balls. If the dough feels dry to the touch, gently work it in your hands for a moment and it will warm up and soften.
Place balls on cookie sheet and with your thumb, press a little indentation into the center being careful to not push all the way through.
Add about ½ - 1 tsp of cranberry compote to the center of each cookie.
Bake for 13-15 minutes or until slightly brown. Don't overbake.
Once cooled, drizzle the white chocolate on top and allow to harden.
Combine the cranberries, sugar and water in a small 2 qt pan and bring to a boil. Once it boils, reduce heat to low and simmer for 8-20 minutes until the cranberries have popped.
Allow to cool and blend in a food processor or blender to make smooth.
As desired, substitute the cranberry compote with a different jam. Blueberry jam would be incredible since there is a lemon zest in the dough the two complement each other very well. Use a gallon ziplock bag to drizzle your chocolate. I have use the thinner sandwich bags and the heat and the thinner bags don't work as well. Only cut the smallest hole off the end as you want the drizzle to be very thin. Substitute a different chocolate to drizzle. I love the Candi Quik brand that you can find at Walmart as it melts so nice and hardens quickly. You don't need much for this recipe. Sugar cookie adapted from Barefoot ContessaFreezer Instructions: I would flash freeze these ones. Lay cookies out on a sheet pan and freeze for 6-8 hours. Remove from them from the freezer and then layer them in a bag or container dividing it with parchment. Remove the day before you want to serve. If the chocolate breaks off as it's fragile, you can reapply with no problem. If you know you are going to freeze these cookies, I would suggest adding the little big chocolate the day after you remove from the freezer so they have a fresh, crisp look to them. If Cookie Dough Gets Hard From Refrigerator: If you remove the dough from the refrigerator and it feels drier than you think it should be, take a one inch ball of dough at a time and work it in your hands. The heat from your hands will soften it.