Preheat your oven to 350°F (175°C), then line a baking sheet with parchment paper.

Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the egg until fully incorporated into the mixture.

Gradually add in the flour, baking powder, and salt until a smooth dough forms.

Fold in the chopped pistachios and cranberries until evenly distributed.

Shape the dough into wreaths on the baking sheet, using 2 tablespoons of dough per wreath.

Bake for 12-15 minutes until edges are lightly golden. Allow cooling on the sheet.

Decorate cooled cookies with additional pistachios and cranberries, dust with powdered sugar.