In a small bowl, combine the granulated sugar with the orange zest and mash with the back of a spoon until the zest is evenly distributed throughout the sugar.

In a mixing bowl with an electric mixer on medium speed, beat the butter until smooth and creamy. Add the granulated sugar-orange mixture, the confectioners' sugar, and the salt and beat until light and fluffy, about 3 minutes.

Add the egg yolks and vanilla and beat until blended. Save and refrigerate 1 egg white—you will need it later. You can save or discard the second egg white.

Add the flour and mix on low speed just until combined, then fold in the chopped cranberries and pistachios.

Divide the dough into 2 portions. Place a sheet of plastic wrap on your work surface. Roughly shape one portion of the dough into a log—you may need to flour your hands lightly. Using the sheet of plastic wrap, roll it into a log about 9 inches in length and twist the ends to secure. Cut open an empty paper towel tube and wrap it around the log of dough. Secure it with a few pieces of kitchen twine. This will keep the logs nicely rounded. You can skip the paper towel tube if you don't have any. Repeat with the remaining dough. Refrigerate the cookie dough logs for at least 3 hours or overnight.

When it's time to bake, heat the oven to 350 F and line baking sheets with parchment paper.

Whisk the saved egg white. Take one log out of the fridge, unwrap it, and brush with the egg white—coat it with sparkling sugar. Cut the log into slices about 1/2-inch thick. You should have 16 to 18 slices. Arrange the cookies on a baking sheet.

Repeat with the remaining cookie log.

Bake the cookies for 13 to 17 minutes, or just until they are lightly browned on the bottoms. In general, baking sheets with dark bottoms take less time than lighter colored baking sheets.

Place the baking sheet on a rack and let the cookies cool for 8 to 10 minutes; transfer to racks to cool completely.