With an electric mixer on medium speed, beat together the butter and sugar until fluffy.

Lower the speed on the mixer to low and add in the flour, salt and orange zest until just combined.

Stir in the chopped cranberries and pistachios.

Place two sheets of wax paper or parchment paper that are at least 12” long on the counter.

Roll the dough up in the wax/parchment paper, forming log shapes about 1 to 1 ½ inch (2-3 cm) in diameter. Roll up each paper to form a log and twist the ends.

Place the logs in the fridge for at least 4 hours, or up to 3 days.

Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.

When ready to bake, preheat the oven to 325 F ° and line cookie sheets with parchment paper.

Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about ¼ - ⅓ inch thick.

Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops look set and around the edges are starting to turn golden brown.