In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cornstarch, and salt until well combined. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, incorporate the butter until the mixture resembles wet sand.

Gently fold in the fresh cranberries and orange zest into the dough, ensuring they are evenly distributed. Knead the dough lightly until it comes together.

Lay the dough between two sheets of parchment paper, then roll it into a rectangle approximately 4x12 inches in size. Once shaped, place the rolled dough in the freezer for 20 minutes.

While the dough chills, preheat your oven to 325°F (160°C). Once chilled, remove the dough from the freezer and slice it into 24 equal sticks. Arrange the cut cookies on a parchment-lined baking sheet.

Bake the cookies for 20 minutes or until the edges turn lightly golden. Allow the cookies to cool on a wire rack for about 5 minutes.

Prepare the glaze by combining powdered sugar and orange juice until smooth. Drizzle the glaze generously over the warm cookies.