Preheat oven to 325 degrees F.
Using an electric mixer, beat softened butter, powdered sugar and vanilla together until light and fluffy.
Turn mixer to low speed and blend in flour, pistachios and salt until well blended.
Stir in chopped dried cranberries.
Shape dough into 1 inch balls and place on ungreased cookie sheet 1 inch apart.
Bake 13 – 17 minutes until set but not browned.
Immediately remove cookies to cooling racks and allow to cool for about 10 minutes.
Place 3/4 cup powdered sugar in shallow dish or small bowl. Roll cookies in the powdered sugar, coating completely.
Cool completely, 15 – 20 minutes.
Re-roll in powdered sugar.
Store in airtight container.
Cookies may be frozen for up to 1 month. Thaw cookies and re-roll in powdered sugar before serving.