Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the dried cranberries and fold them into the cookie dough.
Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a tight log. You also want to make sure it’s as round as possible because the shape of the log decide the shape of your cookies.
Tap the ends of the log to make sure it doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.
Preheat the oven to 350F.
Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.