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Combine the butter and brown sugar in a large mixing bowl. using a hand held {or stand} mixer, cream together until they are light and fluffy {this will take a minute or two}.
Add the flour and salt to the butter and sugar mixture. Continue to mix until the mixture starts to come together {this might take a minute}. Finally, add the orange zest, cranberries and pistachios. Note: The dough will be a bit crumbly. I suggest using your hands to knead the dough together into a ball.
Shape the dough into a long cylinder and wrap the dough in plastic wrap. Refrigerate for at least 1 hour.
Preheat the oven to 300°. After the dough has chilled, cut the log into ¼ inch rounds and place them onto a baking sheet with a silicone mat {or parchment paper}. Bake for 18-22 minutes or until the cookies just start to turn light brown around the edges.
Remove from the oven and allow the cookies to cool completely. Serve them as is, or add a drizzle of white chocolate. Store cookies in an airtight container for up to a week or freeze for up to 2 months.