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In a large mixing bowl, beat the softened butter until creamy and smooth.
Add powdered sugar and vanilla extract, mixing until light and fluffy.
Gradually add flour and salt. Mix until a soft dough forms.
Fold in chopped cranberries and pistachios evenly throughout the dough.
Divide dough into two portions and roll each into a log about 2 inches thick.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice dough into ¼-inch rounds and place on the baking sheet about 1 inch apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on the pan for 5 minutes before transferring to a wire rack.