TO MAKE THE COOKIES:
In a large mixing bowl with the paddle attachment, mix flour, sugar, cornstarch and salt.
Add the butter cubes and mix until the butter is evenly distributed into the flour mixture, about 3 minutes. The mixture should resemble wet sand and should form into a ball when squeezed in your palm.
Stir in the cranberries and orange zest.
Turn the mixture onto a parchment paper or silicone mat and knead it into a smooth ball. Place another sheet of parchment paper on top and roll it into a 4×12-inch rectangle.
Freeze for 20 minutes to firm up.
Meanwhile, preheat the oven to 325°F
Slice the cookies into 24 sticks and arrange the cookies on a baking sheet lined with a silicone mat.
Bake for about 20 minutes, or until the edges starts to lightly brown.
(TIP: The cookies will be slightly misshapen. Simply squeeze the cookies from both sides with 2 offset spatulas, or bench scrapers, as soon as they come out of the oven.)
Cool the cookies on a wire rack.
TO MAKE ORANGE GLAZE:
In a small bowl, combine powdered sugar and orange juice until smooth. Transfer the glaze into a pastry bag or a squeeze bottle and drizzle over cooled cookies.
Tips & Notes
Note 1: Cornstarch makes the cookies a little more tender. If you like crumblier shortbread, you may omit cornstarch.
Note 2: I’ve tested this recipe with both dried and fresh cranberries. While both works fine, I prefer fresh cranberries for its fresh taste. If using dried cranberries, I recommend using same amount, ¼ cup = 35g dried cranberries and chopping them into smaller pieces. And add 1-2 teaspoons of milk to the cookie dough, as the dough is a little on drier side with dried cranberries.
Storing Tips:
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