1️⃣ Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Use a hand mixer or stand mixer on medium speed. The mixture should be creamy and smooth.

2️⃣ Add the Dry Ingredients: Mix in the vanilla extract and salt. Gradually add the flour, mixing until a crumbly dough forms. Avoid overmixing.

3️⃣ Fold in the Good Stuff: Stir in the chopped cranberries and pistachios by hand using a spatula. The dough should hold together when pressed between your fingers.

4️⃣ Shape and Chill: Divide the dough into two halves and shape each into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or freeze for 30 minutes.

5️⃣ Slice and Bake: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them on the sheet. Bake for 12–15 minutes or until the edges turn lightly golden.

6️⃣ Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve as they are or drizzle with white chocolate for an extra special touch.