Preheat your oven to 350°F to toast the pistachios, then reduce it to 300°F for baking. Spread raw pistachios on a baking sheet and toast for about 10 minutes, stirring halfway through. Let cool and chop; pulse dried cranberries until small, even pieces.

In a stand mixer, combine softened unsalted butter, granulated sugar, and kosher salt. Beat on medium speed for 3-5 minutes until light and fluffy. Gradually add sifted all-purpose flour in three parts, mixing briefly after each addition. Fold in chopped pistachios and cranberries until evenly mixed.

Dust your work surface lightly with flour, then shape the dough into a rectangle and roll it to ½ inch thick. Cut out cookies with a 2-inch round cookie cutter and prick each cookie several times with a fork.

Place cut-out cookies on a parchment-lined baking sheet and refrigerate for at least 20 minutes. Bake at 300°F for 25-30 minutes until pale golden around the edges.

Cool cookies on a rack for 5 minutes before transferring. Let cool completely before storing in an airtight container.