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Cream butter & sugar: In a bowl, beat softened butter and powdered sugar until light and creamy.
Add flavoring: Mix in vanilla extract.
Add dry ingredients: Gradually add flour and salt. Mix until a soft dough forms.
Fold in mix-ins: Gently stir in chopped cranberries and pistachios until evenly distributed.
Shape dough: Form dough into a log (for slice-and-bake cookies) or flatten and roll out for cut-out shapes.
Chill: Wrap and refrigerate for 30–60 minutes until firm.
Preheat oven: Preheat to 170–180°C (340–350°F). Line a baking tray.
Slice & bake: Slice dough into rounds (or cut shapes) and place on tray. Bake for 12–15 minutes until edges are lightly golden.
Cool & serve: Let cool completely—they will firm up as they cool.