1. Prepare the Crust:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the vanilla extract.
3. Gradually mix in the flour and salt until just combined. Fold in the dried cranberries and pistachios.
4. Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap in plastic and chill for at least 30 minutes.
5. Slice the chilled dough logs into 1/4-inch thick rounds and place on the prepared baking sheet.
6. Bake for 18-22 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.