In the bowl of an electric mixer, beat the butter, sugar, and salt together on medium high speed for 3-4 minutes, scraping down the bowl every minute or so. The mixture should be creamy and light in color.

Add the flour and blend until a soft dough forms. With the mixer on low speed, beat in the cranberries, orange zest, and orange juice.

Line 2 baking sheets with parchment paper. Shape the dough into 1 1/2 inch balls and place two inches apart on the baking sheet. Use the bottom of a small juice glass dipped in flour to press each ball into 1/4 inch thick rounds.

Place pans in the freezer for 30 minutes. Do not skip this step, or you'll end up with one giant sheet of shortbreads.

Meanwhile, preheat oven to 300 degrees. After 30 minutes, remove pans from freezer, place in the oven and bake for 20-25 minutes or until edges are very light brown and centers are barely set. They can go from done to burnt quickly so keep an eye on them. Allow the cookies to cool on the pan before transferring.

While the cookies are cooling, melt chocolate in a microwave safe bowl (stirring every 30 seconds) or in a double boiler. Set up a dipping station with the melted chocolate, a bowl of pistachios, and some wax paper or parchment paper

Once cookies are cooled, dip them in the chocolate (just halfway), using a spoon to scrape off any extra. Sprinkle the chocolate end with pistachios then lay on the wax paper to dry. Once dry, store in an airtight container. Separate layer with wax paper. The cookies will keep for 5-7 days.