In a bowl, combine the flour, granulated sugar, cornstarch, and salt. Stir until blended well.

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

Fold in the chopped cranberries and orange zest. Ensure they are evenly distributed throughout the dough.

Gather the mixture into a ball. If it’s too crumbly, add a teaspoon of water until it forms a smooth dough.

Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.

Preheat your oven to 350°F (175°C) while the dough chills.

Remove the dough from the refrigerator, slice it into rounds, and place them on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until the edges are lightly golden.

Once baked, allow the cookies to cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

In a small bowl, mix the powdered sugar and orange juice until smooth. Adjust the consistency with more juice or sugar as needed.

Once the cookies are cool, drizzle the glaze over the top. Allow it to set for about 15 minutes before serving.