In a mixing bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt. Use a whisk to mix the dry ingredients thoroughly.

Cut in 1 cup of cold, cubed unsalted butter until the mixture resembles wet sand, forming small crumbs.

Gently fold in 1 cup of chopped fresh cranberries and the zest of one orange. Knead the dough until it comes together into a ball.

Roll the dough into a 4x12-inch rectangle between two pieces of parchment paper and freeze for about 20 minutes.

Preheat your oven to 325°F (160°C). Remove the dough from the freezer and slice it into 24 equal sticks.

Arrange the cookies on a baking sheet lined with parchment paper and bake for 20 minutes or until edges are lightly browned.

Cool on a wire rack for 5 minutes before glazing. Mix 1 cup of powdered sugar with 2 tablespoons of orange juice until smooth and drizzle over the warm cookies.