In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar together with an electric mixer on medium speed until smooth and slightly fluffy, about 2 minutes.

Beat in the vanilla extract and orange zest until combined.

Add the flour then mix on the lowest speed until the dough comes together and pulls cleanly away from the sides of the bowl. The mixture will look crumbly at first, but it should quickly form into a soft dough.

Add the pistachios and cranberries and fold in until evenly distributed. You may need to use your hands to do this.

Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Slice the chilled dough logs into 1/4-inch rounds with a sharp knife. If any slices crumble, press them back together. Arrange 2 inches apart on the prepared baking sheets.

Bake for 14 minutes, or until the edges are pale golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just before serving sprinkle with a little extra granulated sugar, the sparkle looks beautifully festive. Enjoy!