Beat the butter and powdered sugar together for 5 to 6 minutes, until light and fluffy. Mix in the vanilla.
1 cup unsalted butter, ½ cup powdered sugar, ½ teaspoon vanilla extract
Mix in the flour, cornstarch, and salt. Stir in the orange zest and finely chopped cranberries.
1 ½ cups all purpose flour, ½ cup cornstarch, ¼ teaspoon salt, 1 tablespoon orange zest, 1 packed cup fresh cranberries
Shape the dough into a log, wrap it well, and refrigerate for at least 2 hours. Slice into cookies about ¼ inch thick and place on a baking sheet lined with parchment paper or a silicone baking mat.
Bake in a preheated 350F (180C) oven until the bottoms are just beginning to turn golden, about 12 minutes. Let the cookies cool completely on the baking sheet.
