Step 1: In a large bowl, cream together the cold butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Step 2: In a separate medium bowl, whisk together the all-purpose flour and salt until well combined.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
Step 4: Gently fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough.
Step 5: Divide the dough in half. On a lightly floured surface, roll each half into a log about 1.5 to 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days. Chilling is crucial for preventing spread.
Step 6: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Step 7: Unwrap one chilled dough log and use a sharp knife to slice it into ½-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch between cookies to allow for slight spreading.
Step 8: Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set but still pale. The cookies should not brown significantly.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
Step 10: Repeat with the remaining dough log. Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.