In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the softened European butter, powdered sugar, and fresh orange zest on medium speed for 2 to 3 minutes until smooth, creamy, and fragrant with citrus oils.

Beat in the pure vanilla extract and fine sea salt until fully incorporated, scraping down the sides of the bowl with a silicone spatula.

In a separate medium bowl, whisk together the all-purpose flour and cornstarch. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until a soft, cohesive dough begins to form. Do not overmix.

Gently fold in the finely chopped dried cranberries until evenly dispersed throughout the dough.

Turn the dough out onto a clean work surface and divide in half. Shape each half into a tight, smooth cylindrical log about 2 inches (5 cm) in diameter and 7 to 8 inches long. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes (or up to 3 days) until firm.

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp chef's knife, slice the chilled logs into 1/3-inch thick rounds. Place rounds on the prepared baking sheets about 1.5 inches apart.

Bake for 12 to 14 minutes, or until the edges are just set and barely golden on the bottom. The tops should remain pale and delicate. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.

While cookies cool, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth and drizzly. Drizzle glaze generously over cooled cookies, sprinkle with extra orange zest, and allow to set for 15 minutes before serving.