Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract until fully combined.

Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. Fold in the chopped dried cranberries and pistachios by hand using a spatula until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with the bottom of a glass or your fingers. If desired, sprinkle coarse sugar on top for added sparkle.

Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center for that classic shortbread texture. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, drizzle melted white chocolate over the tops for an elegant finishing touch. Allow the chocolate to set before serving.

Dust the cookies lightly with powdered sugar for an extra festive look. Arrange them on a platter and enjoy the buttery, nutty goodness!