Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy, about 3-4 minutes. Mix in the vanilla extract until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Gently fold in the chopped cranberries and pistachios using a spatula, ensuring they are evenly distributed throughout the dough.
Step 5: Turn the dough out onto a lightly floured surface and shape it into a log or rectangle, about 1-2 inches in diameter. Wrap the formed dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 6: Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the sliced cookies on the prepared baking sheet, spacing them about 1 inch apart.
Step 7: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still appear soft; they will firm up as they cool.
Step 8: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with extra powdered sugar before serving.