In a large mixing bowl, combine 1 ¾ cups of all-purpose flour, ⅓ cup of granulated sugar, 1 tablespoon of cornstarch, and a pinch of table salt. Gently whisk these dry ingredients together until evenly mixed.

Add 1 cup of cold, cubed unsalted butter to your dry mixture. Using a paddle attachment on your mixer, pulse until they resemble coarse crumbs, about 2-3 minutes.

Fold in 1 cup of fresh cranberries and the zest from one orange. Use a spatula to blend until evenly distributed.

Gather the dough and knead gently until it forms a ball. On parchment paper, roll into a rectangle measuring approximately 4x12 inches.

Wrap the dough in parchment paper or plastic wrap and freeze for 20 minutes.

Preheat your oven to 325°F (162°C).

Slice the chilled dough into 24 cookies, about ½ inch thick, and place on a lined baking sheet.

Bake in your preheated oven for about 20 minutes, or until the edges appear lightly browned.

Allow to cool on a wire rack. Prepare the glaze by mixing 1 cup of powdered sugar with 2 tablespoons of fresh orange juice until smooth. Drizzle over cooled cookies.