Preheat oven to 375°F. TO MAKE COOKIES: Combine brown sugar, butter, oil and espresso powder in large bowl. Using electric mixer, beat at medium speed until creamy. Add eggs; beat until light and fluffy, scraping bowl if necessary. Add flour, baking soda and salt. Reduce speed to low; beat until mixed. Stir in sweetened dried cranberries, pecans and white chocolate chips by hand. Drop dough by ¼-cupfuls 3 inches apart onto baking sheets. Bake for 11 to 13 minutes or until edges are golden brown and center is almost set. Cool on wire racks. TO MAKE GLAZE: Whisk together Glaze ingredients in small bowl until smooth and of drizzling consistency. Drizzle over cooled cookies. Makes 24 large cookies. TIPS: If smaller cookies are desired, spoon heaping tablespoons of dough onto baking sheets. Bake for 10 to 12 minutes. Makes about 3 dozen. If you’d rather skip the glaze, simply sprinkle these cookies with powdered sugar.