In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and aerated, approximately 3 minutes.

Add the vanilla extract and orange zest, mixing until fully incorporated.

Reduce mixer speed to low and gradually add the flour and salt, mixing only until the dough starts to clump.

Fold in the chopped cranberries and pistachios using a spatula until evenly distributed.

Turn the dough onto a sheet of plastic wrap and shape into a cylindrical log approximately 2 inches in diameter.

Wrap the log tightly and refrigerate for at least 60 minutes to hydrate the flour and firm the fats.

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

Using a sharp chef's knife, slice the chilled log into rounds 0.5 inches thick.

Arrange the rounds on the prepared baking sheet, spaced 1 inch apart.

Bake for 12 to 15 minutes, or until the edges are firm but not heavily browned.

Allow the cookies to set on the baking sheet for 5 minutes before transferring to a wire rack for final cooling.