Preheat your oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper.

In a large mixing bowl, cream together 1 cup of softened butter and 2/3 cup of powdered sugar until light and fluffy (3-4 minutes).

Beat in 1 teaspoon each of vanilla and almond extracts until just incorporated.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture, mixing on low speed until just combined.

Gently fold in 1 cup of chopped cranberries and 1/2 cup of chopped pistachios, ensuring even distribution.

Transfer the dough into the prepared baking pan, pressing down firmly, and lightly score the top into squares.

Bake for 25 to 30 minutes until edges are light golden brown.

Cool completely in the pan on a wire rack.

Melt 1/2 cup of white chocolate and 1 tablespoon coconut oil in a microwave-safe bowl in short bursts, stirring frequently.

Drizzle the melted chocolate over the cooled shortbread cookies and set aside to firm up before serving.