Preheat oven to 350°F. Toast raw pistachios for about 10 minutes until lightly browned. Cool and chop. Pulse dried cranberries until finely chopped.

In a stand mixer, combine room-temperature butter, sugar, and salt. Mix on medium speed for about 2 minutes until light and fluffy. Gradually add flour and mix until smooth.

Add toasted pistachios and chopped cranberries to dough. Mix on low until evenly distributed.

Turn dough onto a floured surface, shape into a rectangle about ½ inch thick.

Using a 2-inch round cookie cutter, cut out cookies and place on parchment-lined baking sheet. Prick each cookie with a fork to allow steam to escape.

Chill cookies in the refrigerator for at least 20 minutes.

Preheat oven to 300°F. Bake cookies for 25-30 minutes until pale golden and edges are lightly browned.

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