In a large mixing bowl, whisk together flour, sugar, cornstarch, and salt until even.

Add cold, cubed butter and mix until the texture resembles wet sand.

Stir in chopped cranberries and orange zest until evenly distributed.

Turn dough onto parchment and knead gently until smooth, then form a 4x12-inch rectangle. Wrap in parchment and freeze for 20 minutes.

Preheat oven to 325°F (163°C).

Slice the chilled dough into 24 sticks, place on a lined baking sheet, and bake for about 20 minutes or until lightly golden.

Cool cookies on a wire rack for 10 minutes. Prepare orange glaze by whisking powdered sugar and orange juice, then drizzle over cookies.