Grease a 9x13 inch baking pan with butter or non-stick cooking spray, and set aside.

Preheat the oven to 350°F.

In a mixing bowl, cream the butter with both sugars on medium-high speed until the mixture is light and fluffy, about 3 minutes.

Add the vanilla and salt, mixing until well incorporated.

Gradually add the flour, one cup at a time, blending well after each addition until the dough becomes quite thick.

For the bottom layer, press about two-thirds of the dough into the prepared pan, spreading it evenly and pressing it up the sides about 1 inch.

Evenly sprinkle the cranberries on top of the dough layer.

Combine the chopped pecans with the remaining dough, then crumble it over the cranberries, allowing some of the cranberry layer to show through.

Bake for 42-45 minutes, or until the edges are a golden brown.