Cream 1 cup of softened unsalted butter in a large mixing bowl using a hand mixer on medium speed for about 2-3 minutes.

Gradually mix in ½ cup of powdered sugar, continuing to blend on medium speed until light and glossy.

Stir in 1 teaspoon of pure vanilla extract until evenly distributed.

In a separate bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt.

Slowly add the dry ingredients to the butter mixture, mixing on low speed just until combined.

Gently fold in ¾ cup of dried cranberries and ¾ cup of roasted unsalted pistachios.

Divide the dough into logs or balls and place them on a parchment-lined baking sheet.

Preheat your oven to 325°F (160°C).

Once your oven is preheated, bake the cookies for 15-20 minutes.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.