In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of granulated sugar, ¼ cup of cornstarch, and ¼ teaspoon of table salt. Whisk together until thoroughly blended.

Add 1 cup of cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, mix until the dough resembles wet sand.

Gently fold in 1 cup of finely chopped fresh cranberries and the zest of one large orange. Mix until evenly distributed throughout the dough.

Turn the dough out onto parchment paper and knead it gently until smooth. Roll the dough into a 4x12-inch rectangle.

Wrap the dough rectangle in parchment paper and place it in the freezer for about 20 minutes. Preheat your oven to 325°F (163°C).

Once chilled, slice the dough into 24 sticks or rectangles using a sharp knife. Arrange on a parchment-lined baking sheet.

Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.

Quickly reshape any misshapen cookies using an offset spatula while still warm.

Allow the cookies to cool completely on a wire rack. Prepare the glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of fresh orange juice until smooth.

Drizzle the glaze over the cooled cookies for a sweet finish.