In a large mixing bowl, combine all-purpose flour, granulated sugar, cornstarch, and salt. Mix in the cold, cubed butter until it resembles wet sand.

Gently fold in the chopped fresh cranberries and orange zest, ensuring they are evenly distributed. Knead lightly until it forms a cohesive dough.

Roll the dough into a 4x12-inch rectangle between parchment paper and chill in the freezer for at least 20 minutes.

Preheat your oven to 325°F (160°C). Slice the chilled dough into 24 equal sticks and arrange on a lined baking sheet, baking for about 20 minutes.

Cool on a wire rack for 5 minutes. Whisk together powdered sugar and orange juice for the glaze and drizzle over the cooled cookies.