Start by softening the butter properly; it should be at room temperature and easily leave an indent when pressed.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed for 3 to 4 minutes until pale and fluffy.

Add the egg, vanilla extract, and orange zest (if using) to the creamed mixture. Beat until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture, mixing on low speed until just combined.

Fold in the chopped dried cranberries and pistachios using a spatula, ensuring even distribution.

Turn the dough onto a lightly floured surface and shape it into a log approximately 2 inches in diameter and 10-12 inches long. Wrap tightly in plastic wrap.

Roll the log in coarse or sparkling sugar, then wrap it again and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

Slice the log into rounds about 1/4 inch thick and place them on the prepared baking sheet, spacing them 1 inch apart.

Bake the cookies for 11 to 13 minutes until the edges are just set and barely golden, then let them cool on the baking sheet for 5 minutes before transferring to a wire rack.