In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).

Mix in the orange zest and finely chopped dried cranberries.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be crumbly but should hold together when pressed.

Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter.

Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the dough logs from the refrigerator and slice into ¼-inch thick rounds.

Place the cookies about 1 inch apart on the prepared baking sheet.

Bake for 12-15 minutes, or until the edges are just lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more sugar (to thicken) or juice (to thin).

Drizzle the glaze over the cooled cookies or dip the tops for a more even coating.

Garnish with a pinch of orange zest for a decorative touch.