Add softened butter and sugar to a large bowl and cream together using a handmixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.

Add in the all purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.

Form the dough into two 6 inch logs and wrap tightly with plastic wrap. Refrigerate for at least one hour or up to overnight.

Preheat your oven to 350 ℉ and line 2 baking sheets with silicon baking mats or parchment paper.

Cut the cookie dough into ½ inch slices and place on the prepared baking sheets 2 inches apart. Bake the cookies for 10-12 minutes (rotating the pans half way through) or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes.