Preheat your oven to 350 degrees Fahrenheit.

In a standing mixer, cream together the unsalted butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.

Gradually add the flour and salt, mixing until just combined. Incorporate the green food coloring to achieve your desired hue.

Fold in the chopped pecans and dried cranberries for added texture and flavor.

Shape the dough into approximately 1-inch balls and place them evenly on the parchment-lined cookie sheet.

Bake the cookies for 10-12 minutes or until they are set but not browned.

While the cookies are baking, melt the white chocolate until smooth. Transfer the melted chocolate into a piping bag and cut the tip.

Once the cookies are done, roll them in the remaining powdered sugar while they are still warm.

Pipe a small dollop of melted chocolate onto each cookie and finish with a red heart sprinkle on top.

Allow the cookies to cool for 10 minutes before serving.