Gather your ingredients and tools.

Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

Gradually add the all-purpose flour and salt, mixing until just combined. Fold in the chopped cranberries and pistachios.

Divide the dough in half and roll each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F. Slice the logs into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Store in an airtight container once completely cool.