In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt. Mix the dry ingredients well. Then, add 1 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to blend the mixture until it resembles wet sand, about 4-5 minutes.

Gently fold in 3/4 cup of chopped fresh cranberries and the zest of one orange into the dough. Using your hands, knead the mixture just until incorporated, about 1-2 minutes.

Transfer the dough onto a sheet of parchment paper and roll it into a rectangle measuring 4 inches by 12 inches. Wrap the dough tightly in the parchment and place it in the freezer to chill for 20 minutes.

Preheat your oven to 325°F (160°C). Once chilled, unwrap the dough and slice it into 24 equal sticks, roughly 1/2 inch wide. Arrange the sliced sticks on a lined baking sheet.

Bake the Orange Cranberry Shortbread Cookies for 20 minutes. Look for faint browning at the edges. Once baked, allow to cool on the baking sheet for 5 minutes.

In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh orange juice until smooth.

Drizzle the orange glaze over each cookie, allowing it to set briefly. Once set, serve the cookies or package them for gifting.