In a food processor, (set aside 3 tablespoons pistachiogrind remaining pistachios with 1 tablespoon vegetable oil. Add almond butter, combine well. Coarsely chop remaining 3 tablespoons pistachios, set aside.
In a bowl with an electric mixer, combine the butter and sugar until fluffy. Add the egg yolk and vanilla. Beat in the pistachio mixture until incorporated.
In a separate bowl, whisk together flour and baking soda. Slowly add to butter/pistachio mixture. Mix in remaining pistachios, dried cranberries and ginger.
Divide into a log. Wrap in plastic wrap. Chill for 30 minutes. (I chilled the dough for several hourSlice the dough into pieces and shape or press into a circular shape.
Place 2 inches apart on a baking sheet lined with parchment paper.
Bake at 350º for 12 to 15 minutes.
Let cool on pan for 5 minutes, transfer to a cooling rack.