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In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the white chocolate chips, cranberries, and pistachios.
Divide the dough in half and shape each half into a 6-inch log. Wrap each log in parchment paper or plastic wrap and refrigerate for at least 2 hours or up to 5 days.
When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
Slice the logs into ½-inch thick rounds and place them 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.