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In a bowl, mix the softened butter, powdered sugar, orange zest and extracts. Beat until the mixture is creamy and smooth.
Add the flour, salt, pistachios and cranberries all at once to the creamed mixture. Mix gently until the dough comes together, being careful not to overwork it.
Place the dough on plastic wrap and shape it into a uniform cylinder, ensuring it is compact.
Wrap the cylinder in the plastic wrap and freeze for at least 3 hours or overnight.
Preheat the oven to 350°F.
Remove the dough from the freezer and let it sit for a few minutes to soften slightly for easier slicing.
Using a sharp knife, cut the dough into slices approximately ½ inch thick.
Arrange the slices on a baking sheet lined with parchment paper, leaving space between each one.
Bake for 10-12 minutes or until the cookies are just set. Do not over bake them.