In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and orange zest on medium speed until light and fluffy, about 3 minutes.

In a medium bowl, whisk together the flour and cornstarch, then switch the mixer speed to low and stir in the flour mixture until well mixed.

Fold in the cranberries and pistachios until evenly combined.

Divide the dough in half and roll each half into a tightly packed log that is 2-inches (5 cm). Wrap well in cling wrap and refrigerate for at least 1 hour to firm but up to 2 days. It also can be frozen at this point for up to 8 weeks.

When ready to bake, preheat the oven on the convection setting to 300°F (150°C) and line 2 baking sheets with parchment paper.

Slice the log of dough in ¼ inch (6 mm) thick cookies and arrange on the baking sheets 2 inches (5 cm) apart.

Bake the cookies for 15-17 minutes, until lightly golden on the edges but still pale on top.

Let cool completely before storing in an airtight container for up to 1 week.