Preheat your oven to 350°F (175°C) and toast the unsalted raw pistachios in a skillet over medium heat for about 10 minutes until slightly brown. Chop them into smaller pieces and process the dried cranberries.

In a stand mixer, cream together the room temperature unsalted butter, granulated sugar, and kosher salt for about 2 minutes. Gradually add sifted all-purpose flour until combined.

Fold in the toasted pistachios and chopped cranberries. Shape the dough into a rectangle, roll to ½-inch thickness, and cut out cookies. Chill for 20 minutes.

Reduce the oven temperature to 300°F (150°C) and bake cookies for 25-30 minutes until pale golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.