Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, combine softened butter and sugar. Beat on medium speed for 3-5 minutes until fluffy.

Add the eggs one at a time, beating well after each addition until fully incorporated.

Gradually sift in flour while mixing on low until just combined. Be careful not to overmix.

Gently fold in the chopped pistachios and cranberries until evenly distributed.

Scoop tablespoonfuls of dough and shape into wreaths on prepared baking sheets.

Bake for 10-12 minutes until edges are lightly golden. Allow cooling on sheets for 5 minutes before transferring to a wire rack.

Once cool, lightly dust with powdered sugar before serving.