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Preheat your oven to 180 degrees Celsius. Line a baking tray with baking paper.
In a large mixing bowl, beat the softened butter until smooth and creamy.
Add powdered sugar to the butter and mix until light and fluffy.
Add vanilla extract and mix again.
In another bowl, mix the flour and salt. Slowly add this mixture to the butter mixture, stirring gently until a soft dough forms.
Add chopped pistachios and chopped dried cranberries to the dough and mix carefully.
If the dough feels too dry, add one tablespoon of milk and mix again.
Shape the dough into a log or round roll, wrap in plastic wrap, and refrigerate for 30-40 minutes.
Slice the dough into round cookie pieces about one centimeter thick.
Place the cookie slices on the prepared baking tray, leaving space between each cookie.
Bake for about 15-18 minutes or until the edges are lightly golden.
Allow the cookies to cool on a rack.