In a mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

Reduce mixer speed to low, then mix in flour, salt, and orange zest until just combined.

Stir in cranberries and pistachios.

Place a sheet of parchment paper or cling wrap on counter. Place dough on counter and knead it a bit to come together. Arrange dough on parchment paper/cling wrap in a log shape.

Roll up parchment paper/cling wrap and twist the ends, taking care to form the log tightly. Chill in fridge until firm, at least 1 hour.

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

Remove dough from fridge and unwrap. Slice into rounds 1/4-inch thick and place on prepared baking sheet 2-inches apart.

Bake until cookies are set and edges are turning golden, 14-16 minutes.