1. Melt butter in a small skillet over medium heat and cook, stirring frequently, until golden brown, about 5 minutes. Remove from heat and stir in pistachios; let cool for 15 minutes.
2. In a large bowl, whisk together flour, instant mashed potatoes, powdered sugar, and salt. Stir in cooled butter-pistachio mixture, cranberries, vanilla extract, and water and mix until dough forms. Shape dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days.
3. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. On a lightly floured counter, roll dough to 1/4" thickness. Cut out shapes using a snowflake cookie cutter and transfer to two parchment-lined baking sheets. Bake until cookies are firm and lightly browned around edges, 10 to 12 minutes. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Once cool, dust cookies with extra powdered sugar and serve.
Source: Hannaford Fresh Magazine, November - December 2016