In a large bowl, cream together the butter, brown sugar, and white sugar for 30 seconds. Add the egg and vanilla and continue creaming until fluffy and light in color. In a separate bowl, whisk together the flour, baking soda, and salt before adding to the butter mixture. Mix at low speed just until the flour is fully incorporated. Lastly, fold in the cranberries and pistachios.

Roll the cookie dough in parchment paper (or wax paper) into 2 logs about 1 ½ inches in diameter. Place both rolls on a baking sheet and place them in the refrigerator for 1 hour to chill and firm up.

Preheat the oven to 350℉ about 10 minutes before you take the cookie dough out of the fridge. Line 2 baking sheets with parchment paper. Unwrap the cookie dough logs and slice into ¼-inch thick rounds using a sharp knife. Arrange the cookies on a parchment paper lined baking sheet and bake, one pan at a time, for 12-14 minutes or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!