Step 2: Incorporate the Dry Ingredients
With the mixer on low, gradually add the flour, mixing until just combined. The dough will be crumbly but should hold together when pressed. Do not overmix.
Using a spatula or your hands, gently fold in the chopped cranberries and pistachios until they are evenly distributed.
Step 3: Form the Logs
Turn the dough out onto a clean surface. Divide it in half.
Shape each half into a log about 2 inches in diameter and 7-8 inches long. Roll it tightly into a cylinder.
Pro Tip: For perfectly round cookies, place the log inside the cardboard tube from a paper towel roll that has been sliced lengthwise.
Step 4: The Crucial Chill
Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours, or until the dough is very firm. This is non-negotiable for clean, easy slicing. The dough logs can be frozen at this point for up to 3 months.
Step 5: Slice and Bake
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
Remove one log of dough from the refrigerator. Using a sharp knife, slice the log into ½-inch thick rounds. If the dough cracks, let it sit at room temperature for 5-10 minutes.
Place the rounds on the prepared baking sheets, about 1 inch apart (they spread very little).