Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.

Gradually add flour and salt, mixing until combined. Fold in chopped cranberries and pistachios.

Divide dough in half and shape into two logs about 2 inches thick. Wrap in plastic wrap and chill for at least 1 hour.

Slice chilled dough into 1/4-inch rounds and place on prepared baking sheet.

Bake for 12–14 minutes, or until edges are just turning golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.