1Toast pistachios and chop. Beat butter and sugar until fluffy. Add zest beat in mix in juice. Beat in flour and salt at low speed until dough forms. Fold in cranberries and nuts
2Roll dough into a log using wax paper - 2" thick log. Freeze for 30 minutes. Roll in granulated sugar, slice into 1/2" thick slices. Place on parchment lined baking sheet. Bake at 350 until lightly brown (12 to 18 minutes). Keep cookies on tray for 10 minutes and cool on rack.