In a large mixing bowl, using a spatula, cream together the butter, icing sugar, vanilla and orange zest until smooth and creamy.

Add flour and mix until combined and a soft ragged dough forms. Fold in cranberries and pistachios. Mix to combine evenly.

Divide dough into three equal pieces and pack each into a firm ball. On a very lightly floured work surface roll each piece into a six inch log. Wrap each log tightly in plastic wrap and refrigerate for 1 hour or longer, until chilled and firm.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

Unwrap the chilled logs and using a sharp knife, slice each roll into approximately fourteen ¼” thick slices. Place the slices on the prepared cookie sheets spacing them 1” apart. Keep them chilled until ready to bake.

Bake for 13 - 15 minutes until the cookies are just lightly golden. Gently transfer the cookies to a wire rack to cool completely.