In the bowl of a stand mixer, add the softened butter and the confectioners’ sugar. Beat on medium speed until creamy and smooth.

Add the vanilla extract and the orange zest. Mix until fully incorporated and fragrant.

In a separate bowl, whisk together the all‑purpose flour, cornstarch, and kosher salt.

With the mixer on low speed, gradually add the flour mixture into the butter mixture, one cup at a time, until combined.

Gently fold in the chopped dried cranberries, distributing them evenly through the dough.

Turn the dough out onto a lightly floured work surface and roll it into a log about 6 inches long and about 3 inches in diameter. Wrap the dough log tightly in plastic wrap and seal the ends. Refrigerate for 1 hour or until firm.

When ready to bake, preheat your oven to 350 °F (≈177 °C). Line two large baking sheets with parchment paper.

Remove the chilled dough from the refrigerator. Place it on a cutting board and slice it into ¼‑inch thick cookies. Arrange the cookies on the lined baking sheets, spacing them approximately 1 inch apart.

Bake for 12‑14 minutes or until the cookies are just lightly browned on the edges. (Be careful not to over‑bake — shortbread should stay fairly light in color for that tender texture.)

Allow them to sit on the baking sheet for 5 minutes after baking, then carefully move them to a wire rack to cool completely.