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In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy, about 2–3 minutes.
Mix in the vanilla extract.
Add flour and salt, mixing just until combined.
Fold in the chopped pistachios and dried cranberries.
Divide the dough in half and shape each half into a log about 2 inches (5 cm) in diameter.
Roll the logs in coarse sugar if desired.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch thick rounds.
Arrange cookies 1 inch apart on the baking sheet.
Bake for 12–15 minutes, or until the edges are just beginning to turn golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle melted white chocolate over cooled cookies and allow to set before serving.