In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cornstarch, and salt until well combined.

Add in the cold, cubed unsalted butter and mix until the dough resembles wet sand, with no large lumps.

Gently fold in the fresh cranberries and orange zest into the dough, kneading just until it comes together.

Transfer the dough onto parchment paper, shape into a 4x12-inch rectangle, wrap it tightly, and freeze for 20 minutes.

Preheat your oven to 325°F (160°C). Once firm, slice the dough into 24 equal sticks and arrange them on a lined baking sheet.

Bake for about 20 minutes, or until edges are lightly golden and cookies are fragrant.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. Mix powdered sugar with orange juice and drizzle over cooled cookies.