In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and table salt. Use a whisk to blend the dry ingredients thoroughly.

Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles wet sand, taking about 5-7 minutes to achieve that crumbly texture.

Gently fold in the fresh cranberries and orange zest, mixing well until evenly distributed throughout the dough.

Transfer the dough onto a lightly floured surface and knead it gently until it forms a smooth ball.

Roll out the dough between two sheets of parchment paper into a rectangle measuring approximately 4x12 inches.

Wrap the rolled dough tightly in plastic wrap and place it in the freezer for about 20 minutes.

Preheat your oven to 325°F (160°C) while the dough is chilling.

Once the dough is firm and well-chilled, remove it from the freezer and slice it into 24 equal sticks.

Arrange the sliced cookies evenly spaced on a lined baking sheet.

Place the baking sheet in the preheated oven and bake for about 20 minutes.

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.

Prepare the glaze by whisking together powdered sugar and freshly squeezed orange juice until smooth and creamy.

Once the cookies are completely cool, drizzle the orange glaze over the top.